Prep Time: 10 minutes

Cook time: 10 minutes

Serves: 2-4

Description Edit

Made of butter, lemon and parsley, meunière is one of the simplest sauces there is. It's typically served with fish that has been lightly floured and then sautéed for a light, flavorful, elegant dish that's easy to make.

Ingredients Edit

  • Striper Bass filets
  • Lemon, clairifed butter, parsley

Directions Edit

  1. Heat a sauté pan over medium heat for a minute, then add a couple of tablespoons of clarified butter.
  2. Season the fish fillet to taste with Kosher salt and just a tiny amount of ground white pepper.
  3. Dredge the fish lightly in flour and shake off any excess.
  4. Gently place the floured fillet into the hot pan. Cook for 3 to 5 minutes or until there's a nice golden-brown color, then carefully flip it over. Cook for another four or five minutes or until this side is golden-brown, too.
  5. Remove fish from pan and place it on a warm plate.
  6. Add a chunk of whole butter to the pan and swirl it around. Cook until it turns slightly brown.
  7. Now add a few tablespoons of lemon juice and some chopped parsley to the hot butter. Cook for just a few seconds, letting it bubble a bit, then pour onto the fish and serve right away. Garnish with a thin slice of lemon if you like.
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