I use lemon sole for my poisson meuniere, but why not try Pacific halibut or even trout? The lemon and brown butter sauce makes a delicious accompaniment to the delicate fish flavours.
Print
Total:
20 min
Active:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

  • Two 5-ounce/150-gram fillets lemon sole, skin removed
  • 3 tablespoons plain flour
  • 1/2 teaspoon salt
  • 2 pinches freshly ground black pepper
  • 1 1/2 tablespoons sunflower oil
  • 3 tablespoons/45 grams butter, cut into cubes
  • 1/2 lemon, juice only
  • 1 tablespoon small capers, optional
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions

Check the fish for small bones and use tweezers to pull out any that you find. Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess. 

Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook on one side until golden brown, 1 to 2 minutes, and then turn the fillets over and cook until the second side is golden brown, for a further 1 to 2 minutes. (Flatfish fillets need only 1 to 2 minutes cooking on each side. If you're cooking thicker slices--1 inch/2 to 3 centimeters thick--or fillets from a fish like trout, then 3 to 4 minutes on each side should be fine.) Remove the fish from the pan and wrap in aluminium foil to keep warm. 

Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, and then turn off the heat and add the lemon juice (stand back a little as it will splutter). Add the capers if using and the parsley, and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Fish Pickle

Recipe courtesy of Beena Lalaji

Fish Tacos

Recipe courtesy of Debi Mazar and Gabriele Corcos

Fish Taco

Recipe courtesy of Alton Brown

Escovitched Fish

Recipe courtesy of Cheryl Smith

Fish Tacos

Recipe courtesy of Bobby Flay

Fish Stock

Recipe courtesy of Cheryl Smith

Fish Tacos

Recipe courtesy of Aida Mollenkamp

Gefilte Fish

Recipe courtesy of Ruth Teig

Fish Pie

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here