Fish with Lemon and Brown Butter Sauce

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.

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 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
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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.

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5

Newest Ratings and Reviews

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  • on July 12, 2014

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    This recipe is quick, easy, tasty and healthy. I originally thought how can this possibly be really good or even good with so few ingredients. It was great over plain rice as the sauce gave the rice the lift it needed. I was careful not to use too much citrus with the lemon and capers. I am always on the search for flavorful ways to cook and serve plain brown rice. This recipe definitely qualifies. I used a frozen white fish from Costco, Hake. It is almost to delicate, but if you are careful it works well as it is a mild flavored fish. I didn't have sunflower oil so I used Avocado oil with a smoke point of over 500 degrees and almost no flavor of its own. Wonderful dish and it is now in my rotation. Rachel, you rock!

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  • on April 06, 2014

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    I used catfish, which was the best white fish available here. Used capers, maybe a little extra. Paired it with Bobby Deen's couscous from his salmon and couscous recipe for a great Mediteranean meal.

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  • on September 22, 2013

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    Success! Very easy to make and no fuss for a sophisticated French dinner. I served this with green beans and baby potatoes. THANK YOU, RACHEL! Love your recipes!

    people found this review Helpful.
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