Sogliola Alla Mugnaia - Sole Meuniere

The Catholic tradition says that during the Holy Friday all the faithful should not eat meat. This “law” doesn’t prohibit to eat fish, eggs and dairy products so the majority of the Catholics today will have fish for lunch and dinner.
Today in observance to the Good Friday I made the delicate Sole Meuniere, sole fillets floured and cooked with butter, parsley and lemon juice.
For a perfect Sole Meuniere dish use only fresh soles.
Buon Appetito!!!


4 fresh soles
1 stick + 3 tbs unsalted butter
sea salt
1 small bunch of fresh Italian parsley
1 organic lemon, squeezed


Remove the skin from the soles on both sides and cut into fillets.
Wash, pat dry on paper towel and dredge into flour.
In a large skillet, melt the butter then add the fillets and let them brown on both sides.
Sprinkle with salt, chopped parsley and lemon juice.
Place the fillets on a serving dish.
Meanwhile add fresh butter to the cooking sauce and melt until dark-brown.
Pour the browned butter over the fillets and serve immediately.
Decorate the dish with slices of lemon, fresh parsley and capers.

Photo by Maurizio “OttO” De Togni

2 thoughts on “Sogliola Alla Mugnaia – Sole Meuniere

  1. Yes. This is how I like to cook these delicate fish. I often use Wondra flour for a more delicate crust too. GREG

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