Dover Sole A La Meuniere

Dover Sole A La Meuniere

During the week, I like to eat lighter meals. It’s great to have an arsenal of simple, reliable recipes that you can tweak and put your twist on. This classic recipe uses Dover sole, a flatfish that is prized for its mild, buttery, sweet flavor and versatility. The classic recipe coats the fish in seasoned flour, but I’ve added another step to give it a little more crispiness. Butter and lemon enhance the natural taste and texture of the fish. Sole is affordable and pretty hard to mess up. You can use the techniques in this recipe on other protein as well! Let’s get cookin :)

What You Need: 

- 4-6 Dover sole filets

- ½ cup all purpose flour

- Salt & pepper to taste

- 2 eggs 

- 1 cup panko 

- 4-6 tbsp butter, divided 


- ½ lemon 

- 1 oz white wine

- 1 tbsp butter

- Salt & pepper to taste

- 1 tbsp chopped parsley

What To Do:

- Set up a station for breading the fish. In 3 separate, shallow dishes, prepare the following: seasoned flour; 2 eggs, lightly beaten and seasoned; panko bread crumbs. 

- Pat the Dover sole dry with paper towels. 


- Lightly dredge Dover sole in seasoned flour. 

- When breading protein, use your left hand for dredging in flour, transferring it to the egg wash, and then proceed with your right hand. Using your right hand, coat the fish in egg wash on both sides. This way, only one hand gets gummy!

- Using your right hand, transfer the sole to the last dish, filled with panko. Coat both sides evenly and transfer to a dish or sheet of parchment.

- Once all the sole is breaded, heat 1 tbsp of butter over medium high heat at a time for each filet. I choose to work in batches so as not to crowd the pan. Once the butter starts to bubble, place the filets into the pan, always laying it away from you.

- Cook until browned, about 3 minutes, turning it once until brown on both sides and just cooked thru. It should be firm but tender to the touch. This should take about 6 minutes. Transfer cooked filets to a brown paper bag or paper towel to drain. 

- For the sauce, wipe the skillet clean and return to the heat with 2 tbsp butter. Swirl the pan until the butter begins to turn brown. Squeeze the juice of ½ lemon into the pan, whisking it together. Add a splash of white wine, and season with salt and pepper. Add chopped parsley and remove from heat.

- Serve the Dover sole over a simple salad, on the side of pasta, quinoa, or rice, and drizzle the warm sauce over it. Garnish with more parsley and lemon slices. :)


These fish filets are delightfully crisp outside, moist and tender inside. The sauce is simple and really brings out the natural flavor of the meaty yet delicate fish. Learning simple techniques like the ones in this recipe are exactly what it takes to start feeling more comfy in the kitchen! :) I hope you give it a try - if you’ve cooked any Broke and Cooking recipes, let me know and tag #BrokeAndCooking on ig and twitter! Have a fantastic week xoxo :)