FISH MEUNIÈRE
A classic French dish featuring fish fillets, traditionally sole, lightly dredged in flour, then pan-fried in butter until golden brown
Steps:
- Prepare the fish: Rinse the fish fillets under cold water, pat them dry with paper towels, and season with salt and pepper.
- Dust with flour: Lightly dust the fish fillets with flour, shaking off any excess.
- Heat butter: In a large skillet, melt 1 tablespoon (15g) of butter over medium-high heat.
- Add 2 fish fillets to the skillet, skin side up (if they have skin). Cook for 2-3 minutes or until the skin is golden brown. Flip the fish over and cook for another 2-3 minutes or until cooked thoroughly.
- Make the sauce: Remove the cooked fish from the skillet and set aside. Reduce heat to medium and add the remaining 1 tablespoon (15g) of butter to the skillet. Once melted, add the garlic and cook for 1 minute, until fragrant.
- Add lemon juice and parsley: Pour in the lemon juice and stir to combine with the garlic and butter. Bring the mixture to a simmer and cook for 1-2 minutes, until slightly reduced. Stir in the chopped parsley.
- Serve: Place the cooked fish fillets on a plate and spoon the lemon butter sauce over the top. Serve immediately, with lemon wedges on the side.