Sole meunière is a French dish of sole fillets dredged in flour, pan-fried in butter, and finished with a brown butter and lemon sauce. "Meunière" (miller's wife) refers to the flour coating, which gives the fish a light, crisp exterior.
The fillets are floured and sautéed in hot butter until golden, then set aside while the same pan is used to brown more butter until nutty, whisking in lemon juice to make the sauce, which is spooned over the fish and finished with parsley and lemon wedges. The dish is associated with Normandy, where sole is abundant, and is a bistro staple across France.
The same technique applies to other delicate white fish, such as flounder or plaice, when sole isn't available. It's typically served as a light main course with a crisp white wine such as Chablis or Sauvignon Blanc.