NYT Cooking

Sole Menuniere

Course Main Dish
Cuisine French, Seafood


  • 1/2 cup unbleached all-purpose flour
  • 6 6-8 ounce skinless boneless sole or other thin fish fillets, patted dry
  • kosher salt to taste
  • Freshly ground white or black pepper to taste
  • 4 tablespoons ghee
  • 4 tablespoons Unsalted Butter diced, at room temperature
  • 3 tablespoons minced parsley
  • 1 lemon cut into wedges, for serving


  • Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
  • Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
  • In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
  • Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.
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