Sole Meuniere

This dish is super quick but tastes and looks really impressive! I use gluten free breadcrumbs for this, but feel free to use regular breadcrumbs if you prefer.

Prep Time

5 minutes 

Cooking Time

8 minutes


2 servings



  • 2 dover sole, skinned but on the bone
  • 2 tbsp butter, melted
  • 250g fish stock
  • 1 tsp butter
  • 2 tbsp gluten free breadcrumbs
  • 1/2 tbsp chives, cut finely




  1. Turn oven on to high grill. Season both sides of sole with salt and pepper. Place into roasting tin withwith thicker side up.
  2. Pour 1 tbsp melted butter on each fish and rub in. Pour over about half the stock.
  3. Place under grill for 4 minutes. 
  4. In the meantime, melt 1 tsp butter in small frying pan and add the breadcrumbs. 
  5. Sauté until just golden and take off heat, about 1 minute. Add chives and mix through.
  6. Remove sole from grill and spread 1tbsp breadcrumb mixture over each fish. 
  7. Place back in grill for a further two minutes until crumb is golden and fish is cooked through. Check fish and if not ready, cook it for another minute.
  8. Remove from oven and place fish on dish. 
  9. Place roasting tin on low heat on hob and add remaining fish stock. Scrape any cooking bits and adjust seasoning as necessary. Cook for about two minutes.
  • Fillet the fish by removing bones from the sides and carefully cut along the top of bone to remove crumbed layer. Remove bone and serve the two halves (fillets) with Grilled Parmesan Asparagus and puy lentils.




Filleting the fish is not difficult and after a little practice can be done very quickly. If you find this step too difficult, you can use sole fillets instead and reduce the time in the oven before breadcrumbs to two minutes.

What Did You Think?

Did you try the recipe? I would love to hear what you thought about it and if you made any changes that worked for you!


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