How to pan fry fish MEUNIERE I French cuisine classic recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

capers

💰Cheaper: green olives

Green olives provide a similar briny flavor.

Sprinkle sea salt on fish fillets and let sit for 10 minutes to firm up the meat.

Rinse the fish fillets in cold water to remove excess salt and pat dry with paper towels.

Prepare lemon by cutting it in half and then slicing it into thin rounds for decoration.

Chop parsley finely for garnish.

Heat a frying pan and add a little sunflower oil to prevent burning the butter.

Add a generous amount of butter to the pan and let it foam.

Dredge the fish fillets in flour, shaking off the excess flour.

Place the fish fillets skin-side down in the hot butter and cook for 2.5 minutes on medium heat.

Flip the fish and add more butter to the pan, cooking for an additional 2 minutes.

Remove the fish from the pan and let it rest briefly.

In the same pan, add chopped parsley, black pepper, and the juice of half a lemon to create the sauce.

Serve the fish immediately with the sauce and garnish with lemon slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens