Sole Meuniere Paul Bocuse

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“This is such a classic. Although I do sometimes like some of the contemporary mismatch of flavors, stronger Southeast Asian flavors, etc, my preference is simpler flavors done right. It's hard to beat sole meuniere when it is perfectly cooked and presented. I will always take this over recipes that tend to hide the taste of fish by over saucing and over cooking.”

Ingredients Nutrition


  1. Season sole with salt, pepper and few drops of olive oil; then roll in flour.
  2. Using a skillet about the same size as fish, heat 2 T butter and 1 T olive oil until very hot.
  3. As soon as the sole touches the very hot butter it will sear the fish. Do not let the butter boil after this.
  4. After about 4-5 minutes, turn the sole with spatula and continue cooking until it is done. This usually only takes about 4 minutes only.
  5. Place the fish on a very hot serving platter. Garnish the edges with a row of thin lemon slices, halved, with their skins cut in points.
  6. Squeeze a few drops lemon juice onto the sole and sprinkle chopped parsley.
  7. Add 3 1/2 T butter to the cooking butter in the pan and heat until it turns brown. Pour over the sole.
  8. When the very hot butter touches the damp parsley, it produces a foam further partially blanching the parsley.
  9. Bon Appetit!

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