Fish fillets a la meunière

This is a classic way to prepare white flat fish, dredged in flour, cooked in butter, served with a brown butter sauce with lemon and parsley. Simple and flavorful.

Ingredients

2 pieces fish (white fish fillets or whole flat fish)
  flour
4 tablespoons butter (or enough to cook fish, clarified butter)
1⁄2 lemon
4 teaspoons parsley (finely chopped)
1 tablespoon butter (for the sauce)

Instructions

  1. Heat clarified butter in a heavy skillet on medium heat.
  2. While buter warms, season fish lightly and dredge in flour. Shake off excess.
  3. Add the fish to the skillet, skin side up, 2-3 minutes.Turn over and cook for a further 2-3 minutes.
  4. Remove fish from the pan and place on serving plate.
  5. Squeeze in the lemon on top of the fish and sprinkle the chopped parsley.
  6. Heat a little raw butter in the skillet until it becomes light brown.
  7. Pour over the fish and serve straight away.
Yield
2 servings
Preparation time 15 minutes
Cooking time 10 minutes
Total time
25 minutes

Notes

This method is good for sole - lemon sole, Dover sole - plaice and other flat fish or white fish fillets.

Small flat fish, clean, can be cooked whole.

Source

French cuisine

easy, pan fry
fish, main course, dinner
International food recipes
Food in the World