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.


2 pce fish (white fish fillets or whole flat fish)
4 T butter (or enough to cook fish, clarified butter)
1⁄2 lemon
4 t parsley (finely chopped)
1 T butter (for the sauce)


  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.


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.

2 servings
Preparation time
Cooking time
Total time
25 minutes