Classic Lemon Meunière

Ingredients

• 4 sole or flounder fillets (about 6 ounces each) (113g) 4 sole or flounder fillets (about 6 ounces each) (113g)
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• Salt and pepper, to taste Salt and pepper, to taste
• 4 tablespoons unsalted butter (56g) 4 tablespoons unsalted butter (56g)
• 2 tablespoons fresh lemon juice (30ml) 2 tablespoons fresh lemon juice (30ml)
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped (optional) 2 tablespoons fresh parsley, chopped (optional)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 10g)
• Carbohydrates: 16g (Sugar: 0.5g)
• Protein: 24g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Season the fish fillets with salt and pepper on both sides.
2. 2.
   Dredge the fillets in flour, shaking off any excess.
3. 3.
   In a large skillet, melt the butter over medium heat until it starts to foam.
4. 4.
   Add the fish fillets to the skillet and cook for about 2-3 minutes on each side, or until golden brown and cooked through.
5. 5.
   Remove the fillets from the skillet and place them on a serving platter.
6. 6.
   In the same skillet, add the lemon juice and zest. Cook for about 1 minute, scraping any browned bits from the bottom of the skillet.
7. 7.
   Pour the lemon butter sauce over the fish fillets.
8. 8.
   Garnish with fresh parsley, if desired.
9. 9.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Fish fillets — Ensure the fillets are fresh and of high quality. Pat them dry before seasoning to ensure a crispy coating.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a lighter version, you can reduce the amount of butter used in the sauce.
• Experiment with different types of white fish, such as sole, flounder, or trout, to find your favorite flavor combination.
• Serve the fish fillets on a bed of sautéed spinach or steamed asparagus for a complete meal.
• Add a splash of white wine to the lemon butter sauce for an extra layer of flavor.
• If you prefer a thicker sauce, you can whisk in a teaspoon of flour to the lemon juice before adding it to the skillet.

Serving advice

Serve the Classic Lemon Meunière with a side of roasted potatoes or steamed rice to complement the flavors of the dish. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the fish fillets on a platter, drizzling the lemon butter sauce over them. Sprinkle some chopped parsley on top for an elegant touch. Serve with a lemon wedge on the side for an extra burst of citrus.