Fish Meunière

Fish Meunière

Down our way, late summer, you may be lucky enough to wake up to a dripping box of iced, fresh fish on your doorstep.  Early morning fishing trip was good for your next-door neighbor.  If you’re even luckier, the catch will be cleaned!  Sole Meunière is reported to be Julia Child’s introduction to French food.  That delicate preparation of Dover sole would make an impression on anyone.  But the dish itself is simple, quick and adaptable—a minimum of cooking, seasoning or saucing.  This adaptation lends itself to almost any white fish–filet or other fairly thin pieces.  Lemon, parsley, butter, capers— a quick pan sauce in browned butter This recipe serves 3-4.

  • White fish filets or slices, patted dry
  • 4 tblsp flour
  • Salt and pepper to taste
  • A little ground herbes de Provence
  • 4 tblsp butter, divided
  • Juice and zest of 1 large lemon
  • 2-3 tblsp capers
  • Chopped parsley for garnish, if desired

Mix flour and dry seasonings in a shallow dish—dredge fish in mixture, pressing to make sure fish is well covered.  Heat 2 tblsp butter in heavy pan over medium high heat.   When butter starts to foam, add fish and reduce heat to medium.  Cook fish 3-4 minutes on each side until nicely browned—move to plate and keep warm.  Wipe pan clean and heat remaining butter, swirling pan until butter turns golden brown.  Add lemon juice, zest and capers and swirl another few seconds—adjust seasoning if necessary.  Pour over warm fish–sprinkle with chopped parsley.

The Kitchen Hive

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