Poisson Meuniere or Fish with Lemon & Browned Butter Sauce

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I think the browned butter drew me to this recipe- it really made this dish delicious. Meuniere translates as “miller’s wife” and refers to cooking something after dredging it in flour. In this dish, the fish fillets are dredged in flour, sautéed, and then topped with a lemon, browned butter, parsley and caper sauce. It was a lovely meal that was quick to prepare. This recipe was adapted from The Little Paris Kitchen: 120 Simple but Classic French Recipes by Rachel Khoo. Lemon sole, Pacific halibut or trout can be substituted for the Dover sole.

  • 1 pound of Dover sole fillets, skin removed
  • 6 T all-purpose flour
  • 1 tsp coarse salt
  • 1/4 tsp freshly ground black pepper, or to taste
  • 3 T grapeseed oil, divided
  • 4 T unsalted butter, cut into cubes
  • juice of 1 lemon
  • 2-3 T chopped parsley
  • 1 T capers, drained and rinsed
  1. Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour, evenly coat, and shake off excess.
  2. Heat 1 1/2 T oil in a large frying pan over medium-high to high heat. When the oil is smoking, place the half of the fish in the pan and lower the heat slightly. Cook 1-2 minutes on each side, until golden. Place the fish on a warmed plate covered with aluminum foil and repeat with the remaining fish fillets.
  3. Wipe the pan clean with paper towels and return to medium heat. Add butter and cook until light brown and fragrant.
  4. Remove pan from heat and add lemon juice. (It will splatter!) Add parsley and capers and combine.
  5. Dress the fish with the sauce and serve. Alternatively, return the fish to the pan and spoon over the sauce and serve.

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