Dover Sole Meunière with Roasted Potatoes

Golden pan-fried sole draped in nutty lemon-parsley butter pairs with crisp roasted potatoes and tender green beans for an elegant French bistro dinner.

Total time: 45 min
Servings: 2 servings
Estimated total cost: $18
Calories per serving: 640 cal
Oven
Stovetop

Ingredients

Sole Dover Fillet Wild Caught Fresh (sustainably sourced)
1 lb $11.99
Fresh Bagged Green Beans
8 oz $3.99
Red Potatoes
12 oz $1.29
Fresh Organic Lemon
1 lemon, yielding 2 tablespoons juice plus wedges $2.00
Organic Italian Parsley
1/4 bunch, yielding 2 tablespoons chopped leaves $2.69
All-purpose flour
1/4 cup
Unsalted butter
3 tablespoons
Olive oil
2 1/2 tablespoons
Diamond Crystal Salt flakes
4 teaspoons
Freshly ground black pepper
1/2 teaspoon
Joseph Drouhin Chablis
1 bottle $28.99

Instructions

Heat the oven to 425°F. Scrub 12 oz red potatoes and cut into 3/4-inch pieces. Toss on a rimmed baking sheet with 1 tablespoon olive oil, 1 1/4 teaspoons Diamond Crystal Salt flakes, and 1/4 teaspoon freshly ground black pepper. Arrange cut sides down in a single layer and place in the heated oven. Roast for 25–30 minutes, turning once, until browned and tender; complete the following prep and stovetop cooking while they roast.
Pat 1 lb sole fillets thoroughly dry and season both sides with 2 teaspoons Diamond Crystal Salt flakes. Refrigerate while preparing the vegetables.
Trim 8 oz green beans. Cut 1 lemon, squeeze 2 tablespoons juice into a small bowl, and cut the unused portion into wedges. Chop 1/4 bunch Italian parsley to yield 2 tablespoons leaves.
Place the trimmed beans in a large skillet with 1/4 cup water and 3/4 teaspoon Diamond Crystal Salt flakes. Cover and cook over medium-high heat for 4–5 minutes, until bright green and just tender. Uncover and let any water evaporate, then add 1/2 tablespoon olive oil and toss for 1 minute. Transfer to a serving dish and cover to keep warm. Wipe the skillet dry.
Spread 1/4 cup all-purpose flour on a plate and mix in the remaining 1/4 teaspoon black pepper. Lightly coat half the seasoned sole in the flour, shaking off excess. Heat 1/2 tablespoon olive oil in the skillet over medium-high heat. Cook the coated fillets for 1–2 minutes on the first side, then turn carefully with a wide spatula and cook for about 1 minute more. Pull at 138°F in the thickest part; for fillets too thin to probe, look for flesh that has just turned opaque and separates easily with gentle pressure. Transfer to warm plates. Coat the second batch just before cooking and repeat with the remaining 1/2 tablespoon olive oil. Discard unused dredging flour.
Reduce the skillet heat to medium and wipe away any dark flour residue. Add 3 tablespoons unsalted butter and swirl for 2–3 minutes, until golden brown and nutty-smelling. Remove from the heat and carefully stir in the prepared lemon juice and chopped parsley.
Arrange the roasted potatoes and green beans beside the sole. Spoon the lemon-parsley brown butter over the fish and serve immediately with the lemon wedges.

Want more detail? See the temperature guide.

Drink pairing: A lightly oaked Chardonnay complements the brown butter and delicate sole while staying fresh alongside the lemon and green beans.

Wine picks:

Joseph Drouhin Chablis $28.99 1 bottle
La Crema Monterey Chardonnay California White Wine $11.97 1 bottle

Why it works: The sole’s delicate texture and lemon-parsley brown butter call for bright acidity with restrained oak, while the roasted potatoes welcome a rounded, lightly creamy Chardonnay. These options offer freshness without overwhelming the fish, with the more refined Chablis especially suited to the elegant preparation.

Careme