Meunière Recipe

Prepare the Fish

Pat the fish fillets dry with a paper towel. Season both sides with salt and black pepper.

Dredge in Flour

Place the all-purpose flour in a shallow dish. Dredge each fillet in the flour, shaking off the excess.

Fry the Fillets

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is hot and bubbly, add the fish fillets. Cook for about 3-4 minutes per side or until golden brown and cooked through. Remove the fillets from the skillet and keep warm.

Make the Meunière Sauce

In the same skillet, add the remaining butter. Allow it to melt and turn a light brown color (beurre noisette). Add the juice of the lemon and swirl to combine.

Serve

Plate the fried fish fillets and drizzle the Meunière sauce over them. Serve immediately.