Sole Meuniere Julia Child

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Adjust Servings:
6 boneless fillets Sole Fish fillets *dove sole is one of the best varieties
4 tbsp Clarified Butter (Ghee) for the sauce
1 cup Flour
1 Lemon
2 tbsp Parsley *or mint for a different taste
  • Fish
  • One Pot/Pan

Sometimes the simplest recipes are best, and in the case of Sole Meunière this is very true.

  • 20 minutes
  • Serves 2
  • Easy




Sole Meunière is a classic French dish that is super easy and quick to prepare. Julia Child made this dish famous Worldwide, I’m certain you have heard of her before? 

Sole Meunière

However, in case you have not. Then let me tell you she was an amazing American cook.

Who happened to stumbled upon Le Cordon Bleu, an World renowned French cooking school. She was living aboard at the time with her husband who traveled often for work. 

How do I know? Well I watched the movie of course, no less than a dozen times. Crazy how fast time flies and that blogging now is nothing what it was then.

Now it takes much more work, however I won’t get into all that. 

This recipe here is inspired by her recipe from her Cookbook “THE WAY TO COOK” and the movie that inspired many. 

Sole Meunière (Julia Child) on a white plate

Personally, I don’t like to use as much butter as she calls for so this recipe calls for half. But trust me it’s more than enough, but if you insist on following her recipe to the tea.

Just double the butter for the original version. Either way you can’t go wrong with this simple yet flavorful dish that is sure to make you a french food lover. Bone appetite!

j’aime la cuisine française

This recipe is simple and can be made in under 30 minutes no problem, all you will need is some flour, clarified butter, lemon, parsley and salt and pepper.

Oh yes of course the fish too!! If you don’t have clarified butter on hand regular butter will do the trick. serve with some fresh lemon wedges and a side of your liking and your will have yourself a great meal. 

Sole Meuniere Julia Child


“I suddenly discovered that cooking was a rich and layered and endlessly fascinating subject. The best way to describe it is to say that I fell in love with French food- the tastes, the processes, the history, the endless variations, the rigorous discipline, the creativity, the wonderful people, the equipment, the rituals.” ~ Julia Child, My Life in France


I can smell you making my favorite seafood dish!

Note: Switch out the traditional parsley for mint and you will be surprised at how great it pairs too.


I am so thrilled you are reading one of my recipes, your visits and your comments are greatly appreciated. You can post a review below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Sole Meuniere Julia Child

Sole Meuniere Julia Child


  • 6 boneless fillets Sole Fish fillets
  • 4 tbsp Clarified Butter, Ghee
  • 1 cup Flour
  • 1 Lemon
  • 2 tbsp Parsley


  1. Start by rinsing your fish and patting it completely dry.
  2. Add your fish into a large bowl and sprinkle with salt and pepper, turn over the fish and repeat. Then take the flour and sprinkle all over, making sure its all covered.
  3. Shake your fish slightly to remove the extra flour. Then over high heat add 1 tbsp of butter and once melted then your fish, place a potato slice under the tail to prevent it from over cooking.
  4. Sauté for 3 minutes on each side or until lightly browned, you're looking for a light brown color to appear before you flip it over and repeat.
  5. Once your fish is cooked, transfer to a plate.
  7. In the same pan that you cooked the fish add 3 tbsp of clarified butter over low heat. Then add in the juice from one lemon. Next add in your dried parsley (or mint) non traditional but works great too and pour over your fish, saute for 1 minute. Pour over your warm plated fish and serve. Bon Appétit!


Sole Meuniere Julia Child




Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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