Oven-Baked Sole Meunière

Recipe for classic French Sole Meunière - cooked in the oven.

Course Main course

Cuisine French

Nøgleord Fish

Total Time 45

Servings people

Calories 762kcal

Pat the fish dry and pick off any stray scales, loose bits or traces of blood.
Season the fish with salt and freshly ground pepper on both sides, then coat it in the flour.
Pour a couple of large spoonfuls of the melted butter into the bottom of a large ovenproof dish and lay the fish in it. Spoon a couple more large spoonfuls of butter over the top of the fish so there are no dry patches. Season with a little extra salt and freshly ground pepper if you like.
Keep the rest of the butter in a small saucepan.
Place the 2 lemon halves in the dish, cut side down, and bake the fish in the middle of a preheated conventional oven (top and bottom heat) at 220°C for about 15 minutes. Then switch to the grill setting with top heat, 220°C, and let the fish continue cooking for about 10-15 minutes until it is golden and cooked through.
Use a meat thermometer if you are in doubt - the cooking time can vary slightly depending on the thickness of the fish.
Take the fish out and let it rest for 5-10 minutes. Meanwhile, stir the chopped parsley into the remaining butter.
Squeeze the lemon over the fish and spoon the parsley butter over the top.
Serve with boiled new potatoes, fine green beans or green asparagus, and top with plenty of the butter sauce from the dish.