Fish Meunière

Name: Fish Meunière
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: Four 7-ounce (200-gram) fillets firm white fish, such as pickerel or sole; Kosher salt and freshly ground black pepper; 1/2 cup (65 grams) all-purpose flour; 2 tablespoons olive oil; 6 tablespoons unsalted butter; 1 lemon, zested and juiced, plus lemon wedges for serving; 3 tablespoons chopped fresh parsley

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Fish meunière sounds fancy but isn’t! It's just lightly crusted and pan-fried with a brown butter lemon sauce. Go fish!

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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Four 7-ounce (200-gram) fillets firm white fish, such as pickerel or sole

Kosher salt and freshly ground black pepper

1/2 cup (65 grams) all-purpose flour

2 tablespoons olive oil

6 tablespoons unsalted butter

1 lemon, zested and juiced, plus lemon wedges for serving

3 tablespoons chopped fresh parsley

Directions

Pat the fish dry with a paper towel and season with salt and pepper. Scatter the all-purpose flour into a shallow dish and add in the fish, tossing to coat.
Heat a large nonstick skillet over medium-high heat. Add in the oil and 2 tablespoons of the butter and allow it to melt together. When hot, tap the excess flour off of the fish fillets and place the fillets in the pan to sear until a deep golden brown on the first side, 2 to 4 minutes, depending on the thickness of your fish. Flip the fillets and continue to cook just until cooked through, 1 to 3 more minutes. Remove to a plate to rest.
Turn the heat down to medium and add in the remaining 4 tablespoons butter. Allow the butter to cook, stirring frequently, until browned, 2 to 3 minutes, then add in the lemon zest and juice and parsley and season with salt and pepper. Spoon the sauce over the fillets and serve with a lemon wedge on the side.