Sautéed Fish with Butter, Lemon & ParsleyMade of butter, lemon and parsley, meunière is one of the simplest sauces there is. It's typically served with fish that has been lightly floured and then sautéed for a light, flavorful, elegant dish that's easy to make.
This simple procedure will work nicely with tilapia, sole, cod, haddock or any other lean, firm fish. Meunière is also a lovely way to prepare scallops, shrimp — even a whole trout.
- Heat a sauté pan over medium heat for a minute, then add a couple of tablespoons of clarified butter.
- Season the fish fillet to taste with Kosher salt and just a tiny amount of ground white pepper.
- Dredge the fish in flour and shake off any excess.
- Gently place the floured fillet into the hot pan. Cook for 2 to 3 minutes or until there's a nice golden-brown color, then carefully flip it over. Cook for another couple of minutes or until this side is golden-brown, too.
- Remove fish from pan and place it on a warm plate.
- Add a chunk of whole butter to the pan and swirl it around. Cook until it turns slightly brown.
- Now add a few tablespoons of lemon juice and some chopped parsley to the hot butter. Cook for just a few seconds, letting it bubble a bit, then pour onto the fish and serve right away. Garnish with a thin slice of lemon if you like.
- If you soak the fish in milk before dredging it in flour, it will help with the browning. But make sure you shake off any excess milk before dredging so that it doesn't get too clumpy.
- Instead of seasoning the fish before flouring it, some chefs add the salt and white pepper to the flour and then dredge the fillets in this seasoned flour instead.
- This simple procedure will work nicely with scallops, shrimp — even a whole trout.
What You Need
- Fillet of white fish like tilapia, sole, cod, haddock or other lean, firm fish
- Clarified butter
- Whole butter
- Lemon juice
- Chopped parsley
- Sauté pan