Meunière is a French word that translates to “in the manner of a miller’s wife.” It’s a simple, delicious method of preparing a protein, often fish, with the simple ingredients of flour, lemon, butter and parsley.
It also translates into a 10 minute dinner. Ready in a flash, meunière is my favorite way to prepare fish. It’s easy yet classic and features ingredients we almost always have on-hand and you probably do too. Paired with a cold glass of white wine, you can almost imagine you’re eating on the coast of France.
SOLE MEUNIERE
- Inspired by Ina Garten
- Yields: 4 servings
Ingredients:
- 1/2 cup unbleached, all-purpose flour
- sea salt and freshly ground black pepper
- 4 fresh sole fillets (3 or 4 oz. each) *you could also sub red snapper, cod, halibut, or other flaky white fish
- 5 Tbsp. unsalted butter
- freshly grated zest from 1 large lemon
- 5 Tbsp. freshly squeezed lemon juice *approx. 2-3 lemons
- a handful of fresh parsley, chopped, for garnish
Directions:
- Add the flour to a plate. Salt & pepper both sides of your fish fillets and lightly dredge in the flour. Make sure all sides are coated and gently shake off any extra flour. Place on a separate plate and set aside.
- Heat 3 tablespoons of butter in a large skillet over medium heat until melted. Add your fish to the hot butter and cook for 2 minutes. Flip gently and cook for another 2-3 minutes. While the last side is cooking, add the lemon zest, lemon juice and final 2 Tbsp. butter to the pan. Tilt the pan and take spoonfuls of the lemon butter sauce and spoon it over the fish in its final minute of cooking. Sprinkle with chopped parsley and serve with your favorite vegetable or sides.
