Sole meunière (aka Sole à la meunière) is a classic French fish dish consisting of sole, preferably whole (gray skin removed) or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. Sole has a light but moist texture when cooked and has a mild flavour. Since sole is a flatfish, a single fish will yield four fillets rather than the two fillets that a roundfish will produce. When preparing sole meunière, a true Dover sole is preferred. In classic service, the whole sole is sautéed in butter, then cooking is finished and fish is boned and plated by the waiter tableside .