With a name like Meuniere, this fish recipe sounds anything but simple. Trust us, though, when we say you’re going to go from fishing line to table in no time flat. Though this fish recipe is what you might call a summertime staple, it’s wonderful all year round and a great reminder of the fishing season to come. Enjoy!
- 1/2 c. white flour
- 2 tsp. Kosher salt
- Freshly-ground black pepper, to taste
- 4 fresh whitefish fillets (3 to 4 oz. each), patted dry
- 6 tbsp. unsalted butter
- 1 tsp. grated lemon zest
- 6 tbsp. freshly squeezed lemon juice (about 3 lemons)
Preheat the oven to 200F, and ready two oven-safe dinner plates. Next, combine the flour, salt, and pepper in a large, shallow plate.
Melt half the butter in a large sauté pan over medium-low heat until it begins to brown. Dredge two whitefish fillets in the seasoned flour on both sides, then cook in the hot butter for about two minutes.
Turn the fillets carefully, and cook for two more minutes. During that time, add half the zest and lemon juice to the pan and stir gently. Next, turn out the fish onto one of the oven-safe plates and pour the sauce in the pan over the fillets.
Put the cooked fish in the oven to keep warm, then repeat the process with the next two fillets. When all four whitefish fillets have been prepared, serve hot with a parsley garnish and a fresh green salad.