Julia's Sole Meunière

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“Perfect recipe for 2 from Julia's Child's Kitchen Wisdom book”

Ingredients Nutrition


  1. Season the fish with salt and pepper and turn in flour, shaking off excess.
  2. Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside.
  3. Lay in the fillets and sauté for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.
  4. Remove to a hot platter and sprinkle a tablespoon of minced fresh parsley over the fish.
  5. Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come – or use a fresh pan).
  6. Heat 2 tablespoons of unsalted butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.

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