• Main Courses

Sole Meunière


Ingredients (4 servings)

  • 4 soles, about 10.5 oz (300 g) each, gutted
  • 2/3 cup butter (150 g)
  • ¾ cup flour (100 g)
  • 1 bunch parsley
  • 1 lemon
  • Salt, to taste
  • Pepper, to taste


  • Start by cleaning the soles, rinsing them thoroughly under cold running water, and patting them dry with paper towels. Remove the skin and coat the soles in flour, shaking off the excess.
  • Wash and finely chop the parsley. Grate the lemon zest and squeeze out the juice.
  • In a large pan, melt the butter over medium-high heat.
  • Once the butter is hot, place the soles in the pan and cook for about 4-5 minutes on each side, turning them carefully.
  • When the soles are cooked, transfer them to a serving platter. Add the lemon zest and juice to the cooking butter, season with salt and pepper, mix, and pour the well-emulsified hot sauce over the soles. Sprinkle with parsley and serve.
  • The dish can be accompanied by sides like oven-baked potatoes or grilled vegetables.
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.