Simply Fish

French cuisine has a perfect, beautiful, simple preparation for delicate white fish—Sole Meunière. A quick sauté of floured fish, finished with a pan sauce takes less than 15 minutes for dinner. That’s the good news. The better news is that the simple prep works perfectly for any nice white fish fillet available in your market—haddock, halibut, tilapia, or cod.

• Season fish pieces with salt and pepper, then dredge the pieces in flour
• Add 1 Tblsp of butter to hot skillet—when butter is very hot but not yet browning, add a well-spaced, single layer of fish
• Sauté each piece, 1 to 2 minutes per side, until golden brown and/or fish flakes easily
• Repeat as needed for more fish fillets
• Keep cooked fish warm on platter in low oven
• Wipe out sauté pan, and heat another Tblsp pf butter until bubbling
• Add a few chopped capers, some thinly sliced lemon pieces, and then when butter begins to brown, add a little parsley–pour over fish
• Garnish with a bit more lemon and parsley

The Kitchen Hive