Save to Pins The first time I made Meunière, I was intimidated by the fancy French name. Then I watched in fascination as simple butter transformed into a golden, nutty sauce right in my pan. My husband took one bite and declared it restaurant quality, never believing it took twenty minutes start to finish.
Last summer, my neighbor who hates fish tried this at my dinner party. She asked for the recipe before even finishing her plate. Theres something about the bright lemon cutting through that buttery richness that wins everyone over.
Ingredients
- Flounder fillets: These delicate white fish fillets are perfect for quick cooking and practically melt in your mouth
- Kosher salt: Essential for seasoning the fish before cooking, use about half a teaspoon divided between all fillets
- Freshly ground black pepper: A quarter teaspoon adds just enough subtle heat to balance the butter
- All-purpose flour: Half a cup creates that signature light coating that crisps up beautifully in the pan
- Unsalted butter: You will need seven tablespoons total, divided between cooking and making the sauce
- Olive oil: Two tablespoons prevents the butter from burning too quickly while the fish cooks
- Fresh lemon juice: The juice of one lemon brightens the entire dish and cuts through the richness
- Fresh parsley: Two tablespoons of chopped flat-leaf parsley adds color and fresh flavor to finish
- Lemon wedges: Extra wedges for serving let guests adjust brightness to their taste
Instructions
- Prepare the fish:
- Pat each flounder fillet completely dry with paper towels, then season both sides generously with the salt and pepper.
- Dredge in flour:
- Spread the flour on a shallow plate and lightly coat each fillet, shaking off any excess so the coating remains thin and even.
- Heat the pan:
- In a large nonstick skillet, heat two tablespoons of butter with the olive oil over medium-high heat until the butter is foaming.
- Cook the fish:
- Add the fillets working in batches if needed and cook for two to three minutes per side until golden brown and just cooked through.
- Keep warm:
- Transfer the cooked fillets to a warm platter and cover loosely while you make the sauce.
- Make browned butter:
- Wipe out the skillet, add the remaining four tablespoons of butter, and cook over medium heat until golden brown and nutty smelling.
- Finish with lemon:
- Remove from heat and immediately stir in the lemon juice and parsley until well combined.
- Serve immediately:
- Spoon the warm browned butter sauce over the fish and serve with extra lemon wedges on the side.
Save to Pins My daughter now requests this on her birthday instead of cake. Something about that first bite of tender fish with warm lemon butter makes any ordinary Tuesday feel like a celebration worth remembering.
Choosing The Right Fish
While flounder is traditional, Dover sole works beautifully and tilapia makes an excellent budget friendly substitute. The key is selecting thin fillets that will cook quickly without drying out. Ask your fishmonger for the freshest option available.
Getting The Perfect Golden Crust
Let your fish come to room temperature for about fifteen minutes before cooking. This helps it cook evenly and develop that gorgeous golden exterior. Pat the fillets completely dry before seasoning, as any moisture will steam instead of crisp.
Mastering Browned Butter
Watch your butter carefully as it foams, then turns clear, then golden brown with those delicious nutty aromas. Swirl the pan constantly to ensure even browning.
- Remove from heat immediately once you see those golden brown milk solids
- The pan will continue cooking the butter even after removing it from the stove
- Have your lemon juice measured and ready to pour the moment the butter reaches perfection
Save to Pins This dish has taught me that elegant French cooking belongs in weeknight kitchens everywhere. Sometimes the simplest ingredients, treated with respect and attention, create the most memorable meals.
Frequently Asked Questions
- → What does meunière mean?
Meunière is French for 'miller's wife,' referring to the traditional technique of dredging fish in flour before pan-frying. The flour creates a delicate crust while the browned butter sauce adds rich, nutty flavor.
- → Can I use other types of fish?
Absolutely. Dover sole, tilapia, trout, or any delicate white fish fillets work beautifully with this preparation. Just adjust cooking time based on thickness.
- → How do I know when the butter is properly browned?
Watch closely as the butter foams and begins to turn golden. You'll smell a nutty aroma—this is beurre noisette. Remove from heat immediately as it can burn quickly.
- → What should I serve with flounder meunière?
Steamed green beans, roasted potatoes, or a simple green salad complement the rich butter sauce perfectly. Crusty bread is excellent for soaking up extra sauce.
- → Can I make this gluten-free?
Yes. Substitute rice flour or a gluten-free all-purpose blend for the wheat flour. The coating won't bind quite the same way but will still create a nice golden crust.