Well or something like it . Classic sole meuniere is a preparation of dover sole from Brittiany France , dredged in flour and sautéed in clarified butter and served topped with a Lemon infused Buerre Noisette and Parsley . So without dover sole or flour this is a nice low carb variation .
1) Season the Dover soles with salt and white pepper. Dip on both sides into flour and then pat off the excess. 2) Heat the oil in a large well-seasoned or non-stick frying pan. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a moderate heat for 4–5 minutes, without moving, until richly golden.
Rick says "Also known just as ‘Dover sole meunière’, this is ‘miller’s style’. The dish gets its name from the light dusting of flour the fish is given before frying." There’s nothing quite like pan frying a whole Dover sole in plenty of foaming butter.
A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.