Turbot meunière

A classic preparation most often applied to sole and served as Sole meunière. The traditional method uses milk, but some chefs choose to only use flour.

Turbot meunière

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!











As needed:



As needed:



As needed:


flat-leaf parsley, chopped

Preparation method

  • Chop the head off the turbot and remove the innards.
  • Rinse the turbot and dry with paper towels.
  • Season with salt and pepper.
  • Coat the turbot with the milk and then with the flour.
  • Fry the turbot until it is a beautiful golden brown all over.
  • Test if the fish is cooked by feeling if the fillet is starting to separate from the spine.
  • Deglaze the pan with the lemon juice and drizzle over the turbot.
  • If you like, finish with some chopped flat-leaf parsley.

Serving suggestions

  • Variation tip: quickly caramelise the lemon in the butter.
  • Variation tip: garnish with deep-fried capers.
  • Serve with parsley potatoes or with chips.

Previous page