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.
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 servings
Share This Recipe

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

  1. 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. 
  2. 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. 
  3. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Sweet and Salty Desserts + More Delicious Bits Feb 13, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …