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Recipes » Julia Child’s Filet Of Sole

Julia Child’s Filet Of Sole

By Kate Morgan Jackson

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This simple recipe for Julia Child’s filet of sole pairs tender filet of sole with a lemony, butter sauce for the perfect seafood dinner.

Julia Child's filet of sole

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Why we love this recipe!

Welcome to the recipe I have decided is the most perfect seafood recipe of all time, and as the story has it, the one that Julia Child created after she had one of her first glorious dinners in France.

It’s the perfect easy elegant dinner, and here’s how it made its way to my kitchen!

One of the things the Southern husband and I actually love doing together is the weekly food shopping.  (I know. But we do!).  

I make up the menu for the week before we go, and each week the Southern husband gets to pick out one dinner that he is longing for me to make.

Some weeks he picks a throwback recipe that I have made before (last week he wanted this Irish Grilled Cheese sandwich), but if he’s asking for something new, he always makes a beeline for the seafood counter.

Usually he zooms in on the scallops or the red snapper, but one fateful weekend he picked out…filet of sole.  And I drew a blank in terms of what to do with it.  

I’d never made filet of sole before, and couldn’t remember having had it at a restaurant.

But that’s what he wanted, and he had this face on…

Southern husband

…so I bought some and off we went.

When I got it home I started searching for filet of sole recipe inspirations, and the same thing kept coming up, which is that Julia Child’s way of cooking sole was pretty much perfection.

So I hauled out my copy of The Way To Cook and after much paging around I found her recipe for Sole Meuniere, which is otherwise known as that perfect recipe of hers for filet of sole.

ingredients you need to make Julia Child’s Filet of sole!

Filet of Sole Ingredients
  • Boneless Filet Of Sole: You can swap in boneless cod or snapper filet if needed
  • Salt and Pepper
  • Flour: Regular all purpose flour
  • Butter: Salted or unsalted is fine
  • Lemon: Use a fresh one rather than bottled lemon juice
  • Parsley: Fresh, not dried
  • Capers

Here’s how you make Julia Child’s filet of sole!

(Scroll down for the handy complete printable recipe with nutrition info!)

STEP 1: You start by sprinkling the fish with a little salt and pepper, and then you cook it ever so quickly in some butter (Julia of course made clarified butter, but I just relied on my trusty Kerrygold).

STEP 2: The sole cooks for 2 minutes a side, and then you carefully take it out (use a spatula rather than tongs – it is super delicate) and whisk in some lemon juice and parsley and chopped parsley and more butter.  Julia loved butter, and she was right.

STEP 3: I added a few capers because the Southern husband loves capers, and I love him…and that was it.

5 minutes of prep time, less than 10 minutes of cooking time and I had a gourmet seafood dinner on the table.

Julia Child’s Filet of Sole FAQ!

Where can I find filet of sole? And what can I substitute if I can’t find it?

A seafood store is your best best, although I have found it at the supermarket from time to time. And if you can’t hunt any down, you can sub in another light fish filet like red snapper, cod or flounder.

How do I juice a lemon?

You can get as fancy as having a citrus juicer that squishes the juice out and leaves the seeds, or you can simply squeeze that lemon juice into a prep bowl with your hands.

What is a fish spatula?

This indispensable kitchen tool is a long, super thin type of spatula that is perfect for everything from flipping over delicate fish to taking cookies off a cookie sheet. I always have three of them on hand!

Have a question that I didn’t cover?

Pop the question in the comments below and I will answer pronto!

So with heartfelt admiration for the brilliant Julia Child (and if you don’t have The Way To Cook, it’s a must-have for your cookbook collection),

Bon Appetit!!

OTHER SEAFOOD RECIPES WE LOVE!

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This speedy recipe for chopped salmon tartare combines tender seafood and avocado with a gentle dressing that is perfect for a dinner party starter or even a light supper!
Chopped Salmon Tartare
This speedy recipe for chopped salmon tartare combines tender seafood and avocado with a gentle dressing that is perfect for a dinner party starter or even a light supper!
Pan Seared Red Snapper With Lemon Butter Sauce
This quick and easy recipe for pan seared red snapper with lemon butter sauce uses just a few ingredients to let the seafood flavors shine through!
Pan Seared Red Snapper With Lemon Butter Sauce
This quick and easy recipe for pan seared red snapper with lemon butter sauce uses just a few ingredients to let the seafood flavors shine through!
Seared Scallops with Cherry Tomato Sauce
This delectable recipe for scallops with cherry tomato sauce pairs seafood with a buttery lemon garlic sauce and sweet roasted tomatoes for a flavor-packed dinner!
Seared Scallops with Cherry Tomato Sauce
This delectable recipe for scallops with cherry tomato sauce pairs seafood with a buttery lemon garlic sauce and sweet roasted tomatoes for a flavor-packed dinner!
Julia Child's filet of sole

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Print
easy filet of sole

Julia Child’s Filet Of Sole


★★★★★ 4.6 from 8 reviews
  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French
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Description

This simple recipe for Julia Child’s filet of sole pairs tender filet of sole with a lemony, butter sauce for the perfect seafood dinner.


Ingredients

  • 4 boneless sole filets
  • Salt and pepper
  • ½ cup flour
  • 8 tablespoons butter
  • Juice from ½ lemon (cut the rest of the lemon into slices for garnish)
  • ½ cup fresh chopped parsley
  • 2 tablespoons capers

Instructions

  1. Season the fish with salt and pepper on both sides.
  2. Put the flour on a plate or a pie pan and press each filet lightly into the flour on both sides.
  3. Put 4 tablespoons of the butter into a large skillet over medium high heat. When the butter is melted and foamy, add the filets and cook for 2 minutes.
  4. Using a fish spatula or other large spatula, carefully turn the filets over. Don’t use tongs – sole filets are delicate and need to be turned with a spatula.  Cook for another 2 minutes and place each one on a serving plate.  Cover with foil to keep warm while you make the sauce.
  5. Add the rest of the butter to the skillet, along with the lemon juice and half the parsley. Whisk until the butter is melted.
  6. Drizzle the sauce generously over the filets, sprinkle on the capers and the rest of the parsley, add the lemon slices as a pretty garnish and serve!

Notes

 

Capers: These are little pickled tender seeds that add a slightly tart punch.  You can usually find them near the pickles or the condiments.

Fish Spatula: This is a super thin, long spatula that is one of my favorite kitchen tools!  I use it for everything from brownies to, well, fish!  Making this filet of sole recipe is a great reason to get one if you don’t have one already.

Skillet: You know I adore my cast iron one, but if you have a non-stick skillet this is the perfect time to use it.  Filet of sole is delicate and anything that helps flip it more easily is a winner.

 

Equipment We Used For This Recipe

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3070.4 g858.2 mg24.4 g14.6 g0 g13.5 g0.8 g9.3 g86.6 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Published on December 19, 2019

Good for: Christmas/Holidays, Dinner Party, Lent, New Year's Eve, Southern Husband's Favorites, Valentine's Day

Last Post:
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  1. Bill Palmer says

    December 20, 2019 at 1:52 pm

    Half the parsley in the sauce… does the rest go on top?

    Reply
    • Kate Morgan Jackson says

      December 20, 2019 at 1:57 pm

      Yes! Thank you for catching that – I added it in. :)

      Reply
      • Terry Mashburn says

        January 5, 2020 at 11:30 pm

        Thanks for answering so quickly! I hope to make this tomorrow night.

        Reply
        • Kate Morgan Jackson says

          January 6, 2020 at 11:46 am

          Of course! Hope you love it as much as we do! :)

          Reply
  2. Terry Mashburn says

    January 5, 2020 at 7:06 pm

    Is the flour for dredging the fish prior to cooking, or is it to thicken the sauce after adding the remaining butter?

    Reply
    • Kate Morgan Jackson says

      January 5, 2020 at 8:28 pm

      Hi Terry and thanks for spotting this – it’s for dredging! I’ve added that to the recipe – happy cooking!

      Reply
  3. Terry Mashburn says

    January 17, 2020 at 2:36 pm

    I didn’t know I could cook “French cuisine” that my very American husband would eat. *wink* This was fabulous- and I will be making it again soon. I served it atop rice pilaf (so I could use every drop of the delicious sauce) with a side of broccolini.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      January 18, 2020 at 10:49 am

      Terry! You are definitely now a French chef – what a lucky husband you have! :)

      Reply
  4. Rita Steinkamp says

    March 11, 2021 at 8:39 pm

    I love following recipes. even though Julia Childs filet of sole seems fast, simple and easy, why can’t you just formulate a real recipe ie: how much butter,
    Lemon juice etc?

    Reply
    • Kate Morgan Jackson says

      March 11, 2021 at 9:48 pm

      Hi Rita! The amounts are in the recipe card at the end of the post – let me know if there’s something I can help you with? Happy cooking! :)

      Reply
    • Rita steinkamp says

      March 11, 2021 at 9:58 pm

      Thank you!

      Reply
  5. Roger Wagner says

    March 25, 2021 at 9:41 am

    Total WINNER dinner with fresh caught gray sole (witch flounder). Only mod was that I used less butter and some olive oil.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      March 25, 2021 at 11:12 am

      Hi Roger and hurray!! So glad you love this one as much as we do. :) :)

      Reply
  6. maria george says

    May 30, 2021 at 4:11 pm

    The recipe looks good but you don’t explain what we do with the flour?

    ★★★

    Reply
    • Kate Morgan Jackson says

      May 30, 2021 at 6:47 pm

      Hi Maria! You dredge the filets in the flour. Hope you love this as much as we do! :)

      Reply
  7. Sarah Kuhn says

    August 15, 2021 at 6:18 pm

    Cooking Sole for tomorrow’s dinner. Love that the puppy is a Clemson Fan! My blood runneth Orange!

    Sole Meunière is my husband’s favorite but I have never tried before at home as always presented to be deboned at the table in 5 Star restaurants.

    Recently our fish market has been having fresh Sole Filets so now I think I can give it a try.

    Thanks for the great looking recipe, will let you know how it turns out.

    Reply
    • Kate Morgan Jackson says

      August 20, 2021 at 2:26 pm

      Well hey there, fellow Clemson fan! I hope you love this one as much as we do – it is so elegant and so easy! :)

      Reply
  8. Andrew Rasmusen says

    December 11, 2021 at 9:30 pm

    Lovely recipe! I adore creamy flavors like butter and bacon and a heavily marbled ribeye, and for me, the first four tablespoons of butter in this dish were plenty if not more than enough. I also love capers and thought there were a bit too many. Maybe my dover sole filets were on the small side? You should make this ASAP and use your cook’s eye to adjust along the way. Incredible flavor that calls out for crusty bread and so easy to prepare. Thanks!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      December 12, 2021 at 1:58 pm

      I’m so glad you liked it (and thank you for the adjustment advice!) :)

      Reply
  9. Bruce Bursey says

    December 31, 2021 at 2:47 pm

    Best way to eat fresh filet of sole! Thanks for this. I had to add garlic and shallots to the butter, but otherwise perfect recipe. So delicious!

    Reply
    • Kate Morgan Jackson says

      January 1, 2022 at 11:22 am

      Love your additions, Bruce! Happy New Year!

      Reply
  10. Evelyn Root says

    May 12, 2022 at 9:57 pm

    Loved it!! I substituted a couple Tbsp. dried tarragon instead of parsley, and sprinkled paprika on them along with the salt/pepper

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      May 15, 2022 at 4:14 pm

      Thanks Evelyn! This is my favorite fancy dinner, and your variations sound delicious!

      Reply
      • Evelyn Root says

        May 15, 2022 at 4:50 pm

        I had leftovers and reheated them 2 days later, wrappd loosely in foil at 350 for about 15 min. Tasted as good if not better than the day I made it. Yummy!

        Reply
        • Kate Morgan Jackson says

          May 16, 2022 at 7:24 am

          Sounds like the perfect leftover meal! :)

          Reply
  11. Jerry Kruse says

    December 11, 2022 at 1:42 pm

    Fabulous recipe. Perfect, detailed instructions. Great sauce. Easy . We had two bottles of wine, Novellum Chardonnay from Roussillon (France) and Clos Henri Sauvignon Blanc (New Zealand). Perfect match for both.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      December 12, 2022 at 1:35 pm

      Jerry, thank you so much! And for the wine suggestions – always love to have those. :)

      Reply
  12. Bob Francis says

    December 19, 2022 at 6:05 pm

    Simple with pure fresh ingredients and was one of the best fish meals we’ve ever had.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      December 20, 2022 at 4:19 pm

      Oh my gosh Bob, you made my day! Glad you love this recipe as much as we do. :)

      Reply
  13. J S says

    January 30, 2023 at 5:35 pm

    This exactly how I would have cooked this delicate fish even if I didn’t run across this recipe. I followed it to the T and it was absolutely wonderful. I reccomend that everyone give it a try.You will not be disappointed.

    ★★★★

    Reply
    • Kate Morgan Jackson says

      January 31, 2023 at 5:57 pm

      Thank you so much! It’s definitely at the top of the seafood list at our house too. :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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