Save The first time I made meunière, I stood nervously over my stove watching butter foam and bubble, convinced I'd burn it. The nutty aroma that filled my kitchen changed everything—this was going to be good. That golden butter sauce with its bright hit of lemon has become my go-to when I need dinner to feel special without spending hours at the stove.
Last winter my sister came over exhausted from a new job, and I made this for her. She took one bite, closed her eyes, and said this tastes like Paris. That's the magic of meunière—its so simple yet makes everyone feel spoiled and cared for.
Ingredients
- Flounder fillets: Delicate and mild, these fillets cook quickly and absorb that buttery sauce beautifully
- Kosher salt and black pepper: The only seasoning you need—the flour and butter sauce do the heavy lifting
- All purpose flour: Creates that light golden crust while keeping the fish tender inside
- Unsalted butter: Youll need plenty for both cooking and that gorgeous browned butter sauce
- Olive oil: Prevents the butter from burning too quickly while the fish sears
- Lemon juice: Cuts through the richness and makes everything taste brighter
- Fresh parsley: Adds color and a fresh herbal note that balances the butter
- Lemon wedges: Extra squeeze at the table lets everyone adjust the brightness to their taste
Instructions
- Season the fish:
- Pat each fillet thoroughly dry with paper towels, then sprinkle both sides generously with salt and pepper.
- Dredge lightly:
- Pour flour onto a shallow plate and press each fillet into it lightly, shaking off any excess—you want a thin dusting, not a heavy coating.
- Sear the fillets:
- Heat 2 tablespoons butter with olive oil in a large nonstick skillet over medium high heat until the butter foams, then add fish and cook 2 to 3 minutes per side until golden.
- Make the browned butter sauce:
- Wipe out your skillet and add the remaining 4 tablespoons butter, cooking over medium heat until it turns golden brown and smells nutty, about 2 to 3 minutes.
- Finish and serve:
- Remove from heat and stir in lemon juice and parsley, then immediately spoon that fragrant sauce over the warm fish.
Save This recipe has saved me countless times when friends announce they're dropping by for dinner. The fish looks so elegant on the platter with that glistening sauce, and nobody needs to know it took twenty minutes from start to finish.
Choosing the Right Fish
Flounder is perfect because its thin and cooks evenly, but Ive made this with Dover sole, tilapia, and even petrale sole when the fishmonger recommends something fresh. The key is choosing something delicate rather than meaty—the sauce should shine, not compete with a strong fish flavor.
The Art of Browned Butter
Browning butter is one of those kitchen skills that sounds intimidating but becomes second nature quickly. Start with medium heat and swirl the pan occasionally—those little brown bits at the bottom are where all the flavor lives. The moment you smell something nutty and see golden color, pull it off the heat.
Serving Suggestions
Steamed green beans with a squeeze of fresh lemon are my favorite side because the acid echoes the sauce, and roasted potatoes soak up any extra butter beautifully. Keep the sides simple so the fish remains the star.
- Crusty bread for dipping in that sauce is practically mandatory
- A crisp white wine like Sauvignon Blanc cuts through the richness
- Serve immediately—the sauce loses its magic as it cools
Save There's something deeply satisfying about turning a handful of basic ingredients into something this elegant. Meunière reminds me that the best cooking often comes from respecting simplicity and letting quality ingredients speak for themselves.
Recipe FAQs
- → What does meunière mean?
Meunière is French for 'miller's wife,' referring to the traditional technique of dredging fish in flour before cooking. This creates a light, crispy coating while keeping the flesh moist and tender inside.
- → Can I use other types of fish?
Absolutely. Dover sole, tilapia, or any delicate white fish fillets work beautifully. Look for thin fillets that will cook evenly in just a few minutes per side.
- → How do I know when the butter is browned properly?
Watch for the butter to turn golden-amber and release a nutty aroma. This typically takes 2-3 minutes over medium heat. Remove it from the heat immediately once you see brown solids forming, as it can burn quickly.
- → Why use both butter and olive oil for frying?
Butter adds rich flavor while olive oil raises the smoke point, preventing the butter from burning during the initial frying stage. This combination ensures perfectly golden fillets without any bitter taste.
- → Can this be made gluten-free?
Yes. Substitute rice flour or a gluten-free all-purpose blend for the wheat flour. The coating technique remains exactly the same, and you'll still achieve excellent results.
- → What sides pair well with this dish?
Steamed green beans, roasted potatoes, or a simple green salad complement the rich flavors beautifully. crusty bread is also perfect for sopping up the extra brown butter sauce.