World Food and Wine
what people eat and drink worldwide

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 pce fish (white fish fillets or whole flat fish)
  flour
4 T butter (or enough to cook fish, clarified butter)
1⁄2 lemon
4 t parsley (finely chopped)
1 T 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.
Total time
25 minutes
Cooking time
10
Preparation time
15
Yield
2 servings

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