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    Home » Dinner » Main Dishes

    Fish in Butter Sauce (Fish Meunière)

    Published: May 24, 2018 · Modified: Nov 16, 2023 · 19 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    Julia Child made this classic French dish famous with her Sole Meunière.  This easy Fish Meunière is seared in butter and oil, and served with a lemon-butter sauce.

    Julia Child made this classic French dish famous with her Sole Meunière.  This easy fish meunière (fish in butter sauce) is seared in butter and oil, and served with a lemon and butter sauce.

    Fish Meunière (fish in butter sauce) with halibut on a plate.

    Legend has it that Julia Child's love affair with food began after a delicious escapade (a.k.a.-- dinner) with a dish of Sole Meunière.

    Julia's decadent dish featured True Dover Sole-- a European fish that is luxurious, sweet, and quite frankly-- impossible to find where I live. 

    Happily, the French meunière technique works with other fish too, and can be decadent for date night, or quick and delicious for weeknight dinners.

    If you're looking for other classic French recipes for a special night in, try these: ratatouille,  gratin dauphinois (scalloped potatoes) French onion soup, French crêpes (or gluten-free crêpes or vegan crêpes), and crème brûlée (or coconut crème brûlée).

    What Does Meunière Mean?

    Meunière is French for "in the manner of the miller's wife," and refers to fish that's been dusted in flour and cooked in butter. 

    Apparently the miller's wife loved butter.  She was a smart lady.

    Dover Sole Substitutes for Fish Meunière

    Julia Child's sole meunière was a rich and decadent dish.  Why was it so rich?  Partly because of the butter, but also because of the sweet and meaty Dover sole.

    What if you can't find Dover sole?

    I love using halibut or cod in this recipe.  They're thick, meaty, and luxurious.

    The fish in the photos is halibut. Pan-seared halibut is truly one of life's best treats.

    That said, this technique for fish meunière works with any mild, white fish. 

    I've made this dish on a weeknight with flounder.  Flounder is an affordable, thin, less meaty fish.

    Pacific Dover Sole vs True (European) Dover Sole

    If you're shopping for Dover sole, keep an eye out for Pacific or West Coast Dover Sole.

    Pacific Dover sole is an affordable fish that works perfectly in this recipe-- just make sure that you understand what you're buying. 

    Pacific Dover sole is a type of flounder, and is a totally different fish than the rich and decadent true Dover sole.  So don't pay a premium price for it!

    Do I Need to Use Clarified Butter for This Fish Sauce?

    Traditional sole meunière uses clarified butter, because it is a little more stable, and doesn't brown as quickly.

    For this recipe, I've added a little olive oil to regular butter instead of using clarified butter-- just as Julia Child recommends in her book Julia’s Kitchen Wisdom. 

    The oil and butter mixture won't brown as quickly as butter on its own, and it's a quicker solution.

    If you prefer to use clarified butter, check out this recipe from Serious Eats.

    How to Make Fish Meunière (Fish in Butter Sauce)

    The technique to make this meunière is simple.  

    You'll dry the fish, dust it with flour.

    Next, cook it in a pan with hot butter, flipping once.

    searing halibut in a pan to make fish in butter sauce.
    Floured fish cooking in butter
    searing halibut in a pan.
    Braising the fish in butter

    Finally, you'll make a quick pan sauce, and serve the fish while it's still hot! 

    Bon appétit!

    Need more help?  Check out this tutorial on how to pan-sear halibut or how to pan-sear fish.

    Fish Meunière (fish in butter sauce) with halibut on a plate.

    Want SIDE DISH ideas?  Try these: Oven-Roasted Asparagus with Charred Lemons, Garlic Cauliflower Mash, Oven-Roasted Brussels Sprouts with Apple Cider Vinegar

    Fish Meunière with halibut on a plate
    Print Recipe Save Recipe Saved!
    4.84 from 18 votes

    Fish in Butter Sauce (Fish Meunière)

    Julia Child made this classic French dish famous with her Sole Meunière.  This easy fish meunière (fish in butter sauce) is seared in butter and oil, and served with a lemon and butter sauce.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Total Time10 minutes mins
    Course: Main Course
    Cuisine: French
    Servings: 2 people
    Calories: 370kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 2 mild white fish fillets, such as flounder, Dover sole, cod, or halibut
    • 1 tablespoon flour
    • pinch salt, pepper
    • 1 tablespoon olive oil
    • 2 ½ tablespoons butter, divided
    • ½ cup white wine Substitute white wine or rice wine vinegar if needed
    • 1 lemon, juiced, plus 1 more lemon to char (optional)
    • 1 tablespoon capers (optional)
    • Handful fresh herbs (parsley, chives, basil, cilantro etc)

    Instructions

    • Pat fillets dry.  Dust with flour, and shake off any excess.  Sprinkle them on both sides with salt and pepper.
    • Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
    • Place the fillets in the pan and cook 2-4 minutes. Don't touch the fillets until they're ready to flip.
      Note: Thin fillets like flounder will need to cook approx. 2 minutes per side, Dover sole 2-3 min per side, cod + halibut 4 min per side.
    • Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release- give them another 30 seconds. They'll release when they've finished cooking.
    • Cook fish another 2-4 minutes until done.
      (See note above for cook time.)
    • Divide the 1 TB butter over both fillets. Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
    • Reduce heat to medium.  Add the wine to the pan, and allow it to reduce for about a minute. Add the remaining butter and lemon juice and stir with a wooden spoon. Add half the herbs and stir again. 
    • Optionally, cut remaining lemon in half.  Turn heat to high, and set lemon cut-side down on the hot pan.  Char 2-3 minutes until the cut side is charred.
    • Serve fish hot with pan sauce, remaining herbs, and optional capers and lemons.

    Nutrition

    Calories: 370kcal (19%) | Carbohydrates: 9g (3%) | Protein: 22g (44%) | Fat: 23g (35%) | Saturated Fat: 10g (63%) | Cholesterol: 93mg (31%) | Sodium: 208mg (9%) | Potassium: 610mg (17%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 520IU (10%) | Vitamin C: 28.6mg (35%) | Calcium: 27mg (3%) | Iron: 0.8mg (4%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    4.84 from 18 votes (7 ratings without comment)

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    Recipe Rating




    Comments

    All commentsI made thisQuestions
    1. Sophia | Veggies Don't Bite says

      July 08, 2016 at 12:06 am

      5 stars
      I love lemon herb sauce! It's such a perfect summer meal addition. Makes everything taste so fresh!

      Reply
    2. Brian Jones says

      July 08, 2016 at 1:31 am

      5 stars
      Simple food really does shine and this sounds perfect!

      Reply
    3. Elizabeth says

      July 08, 2016 at 1:48 am

      5 stars
      The looks like the perfect dinner! I love the idea of using halibut instead of Dover sole- it's so much easier to find!

      Reply
      • champagne-tastes says

        July 08, 2016 at 7:50 am

        Thanks! I love halibut in all the things 😉

        Reply
    4. Jessie says

      March 19, 2021 at 1:26 am

      5 stars
      I made this! This is the best fish I've ever made, I used rockfish.
      it so buttery and light and aromatic the wine and the lemon flavors really compliment each other.
      seriously guys this is some really good fish!

      Reply
      • Sarah Trenalone says

        March 19, 2021 at 8:50 am

        Yay! I'm so glad you enjoyed it, thanks for letting us know! 😀

        Reply
      • Wendy says

        April 06, 2022 at 12:04 am

        5 stars
        I also used Rockfish! It did come out very good!

        Reply
    5. Mary says

      October 10, 2021 at 9:01 am

      5 stars
      Yum! And so easy! I’m definitely going to use this again on the forty pounds of lingcod my hubby brought home from fishing!

      Reply
      • Alisha Trenalone says

        October 10, 2021 at 9:19 am

        40 pounds of fish--wow! Enjoy, and thanks for letting us know!

        -Alisha at Champagne Tastes

        Reply
    6. Jane says

      November 10, 2021 at 8:34 am

      5 stars
      I made this recipe just after coming back from Paris because I want to keep the feeling that I was still there and I also finished Julia's Child book memoir a month ago and she talks about this recipe. I used halibut from Alaska because that was what a had and I used rice vinegar, did not have white wine at the house. Shame on me! I used lemon, parsley and lemon from my garden, which was a plus for me. Hubby and I just love the simplicity and how delicious it was. We had a little bit of left over and hubby next day in a sandwich. Thank you for all the info about how to sub the kind of fish that we can use and vinegar instead wine. I really appreciate you for sharing this awesome recipe with us.

      Reply
      • Alisha Trenalone says

        November 10, 2021 at 9:35 am

        Thank you so much for getting in touch! That's wonderful that you enjoyed the fish meuniere. Hope you are able to keep those memories from your trip alive, I'm sure it was amazing!

        -Alisha at Champagne Tastes

        Reply
    7. Elizabeth White says

      March 29, 2022 at 4:43 pm

      2 stars
      Maybe I used the wrong wine but it did not work at all. I threw the dish out. The flavor was terrible.

      Reply
    8. Alisha Trenalone says

      April 04, 2022 at 7:24 pm

      5 stars
      We made this with some cod, and it was delicious! We used a sweet wine because that's what we tend to like, and the flavor was great.

      Disclaimer: I am an employee of Champagne Tastes, but made this recipe on my own time and opinions are my own!

      Reply
    9. Jennifer Reyes says

      April 24, 2023 at 10:31 pm

      5 stars
      I made this with fresh rockfish, some of the Chardonnay I was sipping, butter, olive oil, capers and chopped green onions. I roasted some fat asparagus on the side and they came out carmelized and delicious. A little brown rice drizzled with the extra butter sauce and green onions. My husband raved about it!

      Reply
      • Alisha Trenalone says

        April 25, 2023 at 1:25 pm

        Wonderful! Everything sounds delicious. Thanks for letting us know ☺

        -Alisha at Champagne Tastes

        Reply
    10. Thomas says

      August 15, 2023 at 6:43 pm

      5 stars
      Delicious and really easy. The fish melts in your mouth.

      Reply
      • Alisha Trenalone says

        August 16, 2023 at 6:20 pm

        We love it too! Thanks for sharing your rating.

        -Alisha at Champagne Tastes

        Reply
    11. Dave says

      January 12, 2024 at 6:06 am

      Hi, maybe an obvious question but can i assume the fillets are skinless and boneless? Thanks

      Reply
      • Alisha Trenalone says

        January 12, 2024 at 9:40 am

        This recipe can be made with either skin-on or skinless fillets. Cook skin-side down first if there's skin.
        As for bones, fillets shouldn't have any big ones, but it's always a good idea to check for pin bones (small flexible bones), especially in thicker fillets. If you find any, remove them with tweezers (or fish tweezers, if you have them).

        -Alisha at Champagne Tastes

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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