Fish Meunière

Method

1. 1
   • wheat flour 50 g
   • salt to taste
   • black pepper to taste

   Dredge the fish in flour — Pat the fish fillets dry, season with salt and pepper, and dredge in the flour, shaking off the excess.

2. 2
   • butter 80 g
   • olive oil 2 tbsp

   Fry the fillets — Heat the olive oil with half the butter in a pan over medium-high heat. Fry the fillets for 2 minutes per side until golden and just cooked through. Transfer to warm plates.

   ⏱4 min
3. 3
   • butter 80 g
   • lemon 1

   Brown the butter — Wipe the pan, add the remaining butter, and cook for 2 minutes until it turns nutty and golden brown. Remove from the heat and stir in the lemon juice.

   ⏱2 min
4. 4
   • butter 80 g
   • fresh parsley 3 tbsp

   Spoon over brown butter — Stir the parsley into the brown butter and spoon it over the fish. Serve at once with boiled potatoes or a green salad.