Fish Meuniere with Browned Butter and Lemon

Name: Fish Meuniere with Browned Butter and Lemon
Yield: Serves 4 to 6
Cuisine: French
Ingredients: 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; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 2 tablespoons, unsalted butter, cut into 2 pieces; 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

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Appears in Cook's Illustrated January/February 2004, America's Test Kitchen TV

This simple French restaurant classic deserves a place in the repertoire of any good home cook. . . . Or does it?

SERVES4 to 6

TIME35 minutes

has video

WHY THIS RECIPE WORKS

The best fish meunière recipes produce perfectly cooked fillets that are delicately crisp and golden brown on the outside and moist and flavorful on the inside, napped in buttery yet light sauce. We found that the type of fish matters less ...

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