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Fish Meunière with Browned Butter & Lemon

Here is another recipe from Associate Wine Guy Tom Landshof, who pronounced it very easy and excellent! Tom Landshof - adapted from Cooks Illustrated 12-03

Serves 4


1/2 cup flour (you can also use Panko and have a crispy crust)
4 fish fillets, flounder, tilapia or sole
2 tablespoons oil
2 tablespoons butter

Browned Butter:
4 tablespoons butter
1 tablespoon chopped fresh parsley
1 1/2 tablespoons lemon juice
Lemon wedges for serving


1. Pat dry and season both sides of fish with salt and pepper. Let stand 5 minutes until fillets glisten. Coat both sides with flour, shaking off excess.

2. Heat 1 tablespoon oil in 12-inch skillet over high heat till shimmering, add 1 tablespoon butter, when foaming subsides add 2 filets boned side down and reduce heat to medium. Cook until edges of fillet are opaque and bottom is browned, about 3 minutes. Cook other side untill browned, about 2 minutes. Transfer fillets to warm plate and keep warm (200 degree oven). Wipe out skillet and repeat with other 2 fillets

3. Browned butter: heat butter in 10-inch skillet over medium heat till butter melts. Continue to cook swirling pan till butter is golden brown and has nutty aroma, about 2 minutes. Remove from heat.

4. Sprinkle fillets with parsley. Add lemon juice to browned butter and spoon over fish. Serve immediately with lemon wedges.

Note: Fillets should be about 3/8-inch thick, 5 to 6-ounces each. Use a skillet without a nonstick finish for butter to see browning easier. Can add slivered almonds or drained capers to butter before browning for variation.