Meunière is a classic French dish
made with a delicate fillet of fish, lots of browned butter, fresh
lemon and parsley. It's very simple to prepare - don't let the fancy
name fool you!
Ingredients
4nice sized filets of flounder4-6 oz each*
Salt and pepper to taste
3-4tablespoonsolive oil**
All purpose flour for dredging2-3 cups
6tablespoonssalted butter
1sprig fresh thymeoptional
1lemonplus more wedges for serving
2tablespoonsfinely minced fresh parsley
Instructions
Pat
the fish filets dry with paper towels, then season both sides with salt
and pepper. Pour enough olive oil to generously coat the bottom of a
medium-large saute pan and place over high heat.
Working
with one filet at a time, lightly dredge in flour and shake off any
excess, then gently lay it into the hot oil. Let it cook for about 2
minutes, or until the edges start to turn opaque. Use a fish spatula to
carefully flip it over, and allow it to cook for another minute or two
on the other side (time will depend on the thickness of your filets).
Repeat with the remaining fish.
Pour
out the oil, wipe out the pan and lower the heat to medium. Add in the
butter and let it cook until it starts to turn golden brown and smells
nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand
back because it will spit and spatter. Then turn off the heat and
quickly squeeze in lemon juice and shake the pan around to incorporate.
Place
one filet on each plate and pour the butter sauce over top. Sprinkle
with parsley and serve immediately with more lemon wedges on the side.