Classic Pan-Seared Fish Meunière

Name: Classic Pan-Seared Fish Meunière
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: french
Ingredients: 600 g white fish fillets (such as cod, haddock, or sea bass), skinless; 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 40 g all-purpose flour; 1 tbsp olive oil; 60 g unsalted butter, diced; 2 tbsp lemon juice, freshly squeezed; 2 tbsp fresh flat-leaf parsley, finely chopped; 4 pcs lemon wedges

By Culiora

Classic Pan-Seared Fish Meunière served on a plate, photographed in natural light

Tender white fish fillets pan-seared in butter and finished with a classic meunière sauce of browned butter, lemon juice, and fresh parsley. A dusting of flour gives the fish a delicate golden crust while keeping the interior moist and flaky. Simple, elegant, and ready in under twenty minutes.

Servings: 4
Prep time: 8 min
Cook time: 12 min
Total time: 20 min

Ingredients

600 g white fish fillets (such as cod, haddock, or sea bass), skinless
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
40 g all-purpose flour
1 tbsp olive oil
60 g unsalted butter, diced
2 tbsp lemon juice, freshly squeezed
2 tbsp fresh flat-leaf parsley, finely chopped
4 pcs lemon wedges

Instructions

Pat the fish fillets thoroughly dry on both sides with paper towels. Season both sides evenly with the fine sea salt and freshly ground black pepper.
Place the flour in a wide, shallow dish. Dredge each fillet lightly in the flour, shaking off any excess so only a very thin, translucent coating remains.
Heat the olive oil and 20 g of the butter in a large skillet (at least 28 cm) over medium-high heat until the butter melts and the foam begins to subside.
Lay the fillets into the skillet, laying them away from you to prevent splashing. Cook undisturbed for 3 to 4 minutes, until the underside is crisp and golden brown.
Carefully flip the fillets using a wide fish spatula. Reduce the heat to medium and cook for another 2 to 3 minutes, or until the fish is opaque throughout and flakes gently when pressed (internal temperature should reach 55–60°C). Transfer the fish to a warm serving platter.
Wipe out any burnt flour bits with a clean paper towel if necessary, then return the pan to medium heat and add the remaining 40 g of butter. Swirl constantly for 1 to 2 minutes until the butter foams, turns a nutty golden-brown colour, and releases an aromatic hazelnut aroma.
Immediately remove the pan from the heat to stop cooking. Stir in the freshly squeezed lemon juice and chopped parsley (the sauce will bubble vigorously).
Spoon the foaming browned butter sauce generously over the warm fish fillets and serve immediately with fresh lemon wedges.