Fish Meuniere with Browned Butter and Lemon

By kwarren002

Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light -colored surface will allow you to monitor the color of the butter as it browns.

Ingredients

• Fish
• 1/2 cup unbleached all -purpose flour
• 4 sole fillets or flounder fillets, each 5 to 6 ounces and 3/8 inch thick,
• patted dry with paper towels
• Table salt and ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter , cut into 2 pieces
• Browned Butter
• 4 tablespoons unsalted butter , cut into 4 pieces
• 1 tablespoon chopped fresh parsley leaves
• 1 1/2 tablespoons lemon juice from 1 lemon
• 1 lemon , cut in wedges for serving

Details

Servings 4

Preparation

Step 1

1. FOR THE FISH: Adjust oven rack to lower-middle position, set 4 heatproof dinner plates on rack, and heat oven to 200 degrees. Place flour
in large baking dish. Season both sides of each fillet generously with salt and pepper; let stand until fillets are glistening with moisture, about 5
minutes. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet. Heat 1 tablespoon oil in 12-inch
nonstick skillet over high heat until shimmering, then add 1 tablespoon butter and swirl to coat pan bottom; when foaming subsides, carefully
place 2 fillets in skillet, bone-side down. Immediately reduce heat to medium -high and cook, without moving fish, until edges of fillets are
opaque and bottom is golden brown, about 3 minutes. Using 2 spatulas, gently flip fillets (see illustration below) and cook on second side until
thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 minutes longer. Transfer fillets, one to each heated dinner
plate, keeping bone- side up, and return plates to oven. Wipe out skillet and repeat with remaining 1 tablespoon each oil and butter and
remaining fish fillets.
2. FOR THE BROWNED BUTTER: Heat butter in 10 -inch skillet over medium-high heat until butter melts, 1 to 1 1/2 minutes. Continue to
cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 to 1 1/2 minutes; remove skillet from heat. Remove plates
from oven and sprinkle fillets with parsley. Add lemon juice to browned butter and season to taste with salt; spoon sauce over fish and serve
immediately with lemon wedges.