Sole à la Meunière – Sogliola alla Mugnaia


This is a classic and simple recipe of the French cuisine, but it is very popular also in Italy, and it’s really a good recipe.

The butter fits very well with the sole (which is definitely a delicious fish, with a nice compact and firm flesh), and the lemon adds a perfect touch of freshness, to balance the fattiness of the butter.

All you need is a very good sole, then everything come easy 🙂


INGREDIENTS (2 people):

  • 2 soles, about 250-300 g each
  • 80-100 g butter
  • the juice of 1 lemon
  • fresh parsley (optional)
  • extra virgin olive oil
  • flour
  • salt


  1. First of all remove the interiors and the upper skin from the sole, or ask your fishmonger to do it. If there is roe inside you can leave it, it’s good.sogliola_mugnaia_sole_meunier_3
  2. Take a large pan, enough to contain the soles, and heat a drizzle of extra virgin olive oil, mixed to 40 grams of butter. Meanwhile sprinkle the soles with flour, on both sides (not too much, exactly enough to coat them), and season also with a little bit of salt.
  3. When the oil and butter are hot put the fish inside, starting to cook it on the white skin side. After about 3 minutes place a slice of lemon under the tail (the tail it’s thinner, so it cooks faster).sogliola_mugnaia_sole_meunier_4
  4. After you have cooked the soil on that side for about 4-5 minutes, turn it and do the same. All in all it has to cook for about 9-10 minutes, at medium heat. Larger soles will take some minutes more, obviously.sogliola_mugnaia_sole_meunier_5
  5. When the fish is cooked take it out, then add the remaining butter and the lemon juice in the pan. Cook at medium/high heat, until the butter get a light brown color but without burning it (the so called beurre noisette). If you want you can add at the end some freshly chopped parsley.
  6. Serve the fish and pour the sauce over it. As side dish you can have some boiled potatoes, or a fresh salad, or other vegetables you like 🙂 Enjoy!




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