La Coupole’s Sole Meunière

Name: La Coupole’s Sole Meunière
Prep time: PT0D0H0M
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: 2
Ingredients: 1 whole head-on sole (about 1 lb.), cleaned and skinned; Kosher salt; 1 cup all-purpose flour; 2 Tbsp. vegetable oil; 5 Tbsp. unsalted butter, divided; 1 small shallot, finely chopped; 1 Tbsp. finely grated lemon zest; 2 Tbsp. fresh lemon juice; Parsley leaves, for garnish

Finished simply with brown butter, lemon, and parsley, this classic fish dish is a trademark of the famed Paris brasserie.

Serves
2
Time
20 minutes

By La Coupole

Published on November 19, 2025

At legendary Paris brasserie La Coupole, this French culinary classic is filleted tableside, which you can replicate at home with a little finesse: To serve, run a knife down the centerline from head to tail to expose the spine. Using a long knife or offset spatula, lift off one of the top fillets, starting from the spine and sliding outward, and transfer to a plate. Repeat with the remaining top fillet; then, starting from the tail, lift out the backbone in one piece. Remove any small outer bones, then lift the remaining two fillets one by one onto the platter. If you prefer, you can substitute two sole fillets, though they will cook more quickly than the whole fish. This lightly adapted recipe adds a small amount of vegetable oil to the butter to prevent it from burning. If possible, use a light-colored pan so you can monitor the doneness of the butter as it browns.

Featured in “Experience The History of Paris Dining Through These 10 Restaurants” by Lindsey Tramuta in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Ingredients

1 whole head-on sole (about 1 lb.), cleaned and skinned
Kosher salt
1 cup all-purpose flour
2 Tbsp. vegetable oil
5 Tbsp. unsalted butter, divided
1 small shallot, finely chopped
1 Tbsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
Parsley leaves, for garnish

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Instructions

Step 1

Pat the sole dry with paper towels and season both sides with salt. Place the flour in a wide, shallow dish, then dredge the fish, shaking off any excess.

Step 2

To a large skillet over medium heat, add the oil and 3 tablespoons of the butter and cook until melted and foamy, about 1 minute. Add the fish and fry gently until the flesh flakes easily and a light golden crust forms on both sides, 3–5 minutes per side. Using one or two large spatulas, transfer to a platter and tent with foil.

Step 3

Add the shallot to the skillet and cook until softened, about 3 minutes. Add the remaining butter and cook, watching carefully to prevent burning, until it’s lightly browned and smells nutty, 1–2 minutes more. Stir in the lemon zest and juice and season to taste with salt. Pour the sauce over the fish and garnish with parsley leaves. Serve immediately.

Pat the sole dry with paper towels and season both sides with salt. Place the flour in a wide, shallow dish, then dredge the fish, shaking off any excess.
To a large skillet over medium heat, add the oil and 3 tablespoons of the butter and cook until melted and foamy, about 1 minute. Add the fish and fry gently until the flesh flakes easily and a light golden crust forms on both sides, 3–5 minutes per side. Using one or two large spatulas, transfer to a platter and tent with foil.
Add the shallot to the skillet and cook until softened, about 3 minutes. Add the remaining butter and cook, watching carefully to prevent burning, until it’s lightly browned and smells nutty, 1–2 minutes more. Stir in the lemon zest and juice and season to taste with salt. Pour the sauce over the fish and garnish with parsley leaves. Serve immediately.