Cook and Scale
Fish Meunière
2 servings · 22 min total
Delicate fish fillets lightly floured, pan-fried, and bathed in nutty brown butter with lemon and parsley. A timeless French classic in minutes.
Ingredients
- 2 sea bass
- 50 g wheat flour
- 80 g butter
- 2 tbsp olive oil
- 1 lemon, juiced
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
- 3.
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.
- 4.
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.