Best 2 Fish Meuniere With Browned Butter And Lemon Recipes

**Fish Meunière: A Culinary Symphony of Pan-Fried Fish in a Rich, Lemony Butter Sauce**

Fish Meunière, a timeless French classic, is an elegant dish that combines the delicate flavors of pan-fried fish with a luscious browned butter and lemon sauce. This culinary masterpiece is not only a feast for the palate but also a testament to the simplicity and artistry of French cuisine. Our curated collection of Fish Meunière recipes offers a diverse range of options, each with its unique twist on this beloved dish. From the classic version featuring sole or flounder to more adventurous variations using salmon, tilapia, or trout, these recipes cater to every palate and preference. Whether you seek a quick and easy weeknight meal or an impressive dish for a special occasion, our Fish Meunière recipes will guide you effortlessly to culinary success.

Let's cook with our recipes!

FISH MEUNIERE WITH CAPERS

Fish Meuniere With Capers image

This is from the America's Test Kitchen Cookbook, 2006 edition. This kind of made me think of chicken piccata, only made with fish. Use a flatfish, like sole or flounder for best results.

Provided by IngridH

Categories Egg Free

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
4 sole fillets or 4 flounder fillets, 3/8 inch thick, patted dry
salt
pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter, cut into 2 pieces
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon fresh parsley, chopped
1 1/2 tablespoons lemon juice, fresh
2 tablespoons capers, rinsed

Steps:

For the fish: Set oven to 200 degrees, and place a heatproof plate in the oven.
Place flour in a baking dish. Season dry fish fillets with salt and pepper, set aside for 5 minutes or until moisture shows on the surface.
Coat fish with flour, shake off any excess, and set aside on a baking sheet.
In a large (12 inch) non-stick skillet, heat 1 tablespoon of the oil over high heat until shimmering.
Add 1 tablespoon of butter and swirl to coat the bottom of the pan. Add two fillets skin side up, to the skillet, and reduce heat to medium high. Cook the fish without distubing it, about 3 minutes, or until the edges are opaque and the bottom is golden.
Carefully flip the fish (you may need two spatulas to do this without breaking it), and continue to cook for another two minutes or until the thickest part flakes when a toothpick is inserted.
Transfer the fish to the oven to keep warm while you cook the remaining fillets.
Wipe the pan clean, and repeat steps 6 through 11 with the other two fillets.
For the browned butter: Heat remaining 2 tablespoons butter in a stainless steel skillet over medium high heat until the butter melts.
Continue to cook, swirling the pan, until the butter is golden brown and smells nutty, about 1 - 1 1/2 minutes more. Remove from heat.
To serve: Remove fish from the oven and sprinkle with parsley. Add the lemon juice and capers to the browned butter, swirl to combine. Taste butter sauce, add salt or pepper to taste. Spoon the butter sauce over the fish, and serve immediately.

Nutrition Facts : Calories 386.4, Fat 27.4, SaturatedFat 12.6, Cholesterol 119.2, Sodium 613.2, Carbohydrate 12.6, Fiber 0.6, Sugar 0.2, Protein 22.2

BROWN BUTTER SAUCE WITH LEMON BEURRE MEUNIèRE

Brown Butter Sauce with Lemon Beurre Meunière image

Categories Sauce Citrus Dairy Herb Vegetarian Quick & Easy Winter Gourmet

Yield Makes about 5 tablespoons

Number Of Ingredients 4

Ingredients

1/2 stick (1/4 cup) unsalted butter
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon chopped fresh flat-leafed parsley leaves

Steps:

Cut butter into pieces and in a small heavy skillet melt over moderately low heat. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam).
Serve sauce immediately.

Tips:

Use the freshest fish possible. Meunière is a simple dish that relies on the quality of the fish, so it's important to start with a good product. Look for fish that is firm to the touch and has clear, bright eyes.
Don't overcook the fish. Meunière is a quick-cooking dish, so it's important to cook the fish just until it is opaque in the center. Overcooked fish will be dry and tough.
Use a good quality butter. The butter is a key ingredient in meunière, so it's important to use a good quality butter that has a rich flavor. Unsalted butter is the best choice, as it allows you to control the amount of salt in the dish.
Don't be afraid to add some herbs and spices. Meunière is a classic dish, but you can add some herbs and spices to give it your own personal touch. Some good options include parsley, thyme, rosemary, and lemon zest.
Serve meunière with a simple side dish. Meunière is a rich and flavorful dish, so it's best to serve it with a simple side dish that won't overpower the fish. Some good options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Meunière is a classic French dish that is simple to make and absolutely delicious. With its crispy skin, tender flesh, and rich, buttery sauce, meunière is a dish that is sure to impress your friends and family. So next time you're looking for a quick and easy weeknight meal, give meunière a try. You won't be disappointed.