A classic French preparation for fish, in which fillets, classically sole, are lightly dredged in seasoned flour, pan-fried in foaming butter until golden, and finished with lemon juice and chopped parsley. The name means in the manner of the miller’s wife, referring to the flour dusting. Browned butter, beurre noisette, gives the dish its nutty richness, while the lemon cuts through the fat. Sole meunière is the iconic version, though the technique suits other delicate white fish. Simple and quick, it exemplifies French bistro cooking at its best: a few quality ingredients handled with precision producing an elegant, timeless dish.