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Fish in Butter Sauce (Fish Meunière) Recipe

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4.3 from 39 reviews

This classic Fish Meunière recipe features tender mild white fish fillets lightly dusted with flour, pan-fried in butter and olive oil, then served with a rich butter sauce flavoured with white wine, lemon juice, fresh herbs, and optional capers. A simple yet elegant dish perfect for a quick, delicious seafood meal.

  • Total Time: 15 minutes
  • Yield: 2 servings

Ingredients

Fish and Coating

  • 2 mild white fish fillets (flounder, Dover sole, cod, or halibut)
  • 1 tablespoon flour
  • Pinch salt and pepper

Cooking Fats

  • 1 tablespoon olive oil
  • 2 1/2 tablespoons butter (divided)

Sauce and Garnishes

  • 1/2 cup white wine (or substitute with white wine or rice wine vinegar)
  • 1 lemon, juiced
  • 1 additional lemon (optional, for charring)
  • 1 tablespoon capers (optional)
  • Handful fresh herbs (parsley, chives, basil, cilantro, etc.)

Instructions

  1. Prepare the Fish: Pat the fish fillets dry with paper towels. Lightly dust both sides with flour, tapping off any excess. Season both sides with a pinch of salt and pepper.
  2. Heat the Pan: In a heavy skillet, combine olive oil and 1 tablespoon of butter. Heat over medium-high until the butter melts but does not brown, then reduce heat to medium.
  3. Cook the Fillets – First Side: Place the fillets carefully in the pan. Cook without touching for 2-4 minutes, depending on thickness: thin fillets like flounder about 2 minutes per side, Dover sole 2-3 minutes per side, cod and halibut about 4 minutes per side.
  4. Check for Readiness to Flip: Use a thin metal spatula to gently slide under the fish. If it doesn’t stick, it’s ready to flip. If it sticks, cook for an additional 30 seconds and test again.
  5. Cook the Fillets – Second Side: Flip the fillets gently and cook for another 2-4 minutes until done, following the timing guidelines above.
  6. Add Butter and Rest the Fish: Spoon 1 tablespoon of butter evenly over the cooked fillets. Transfer the fish to warm plates, leaving the pan juices behind. Keep the fish warm by covering or placing in a 200ºF oven if desired.
  7. Make the Pan Sauce: Reduce heat to medium. Add white wine to the pan and let it reduce for about one minute. Stir in the remaining butter and lemon juice with a wooden spoon until combined. Add half of the fresh herbs and stir again.
  8. Optional Charred Lemon: Cut the remaining lemon in half. Increase heat to high and place the lemon halves cut-side down in the hot pan. Char each half for 2-3 minutes until nicely browned.
  9. Serve: Plate the fish fillets hot, spoon the pan sauce over them, sprinkle with the remaining fresh herbs, and garnish with optional capers and the charred lemon halves.

Notes

  • Choose mild, firm white fish fillets for best results.
  • Adjust cooking time based on the thickness of your fillets.
  • Use a thin metal spatula to avoid breaking the delicate fish.
  • Keeping fish warm in a low oven prevents overcooking before serving.
  • Fresh herbs can be adjusted based on availability and preference.
  • Capers add a nice briny contrast but can be omitted if desired.
  • Charring lemon adds a smoky depth and slight caramelized flavor to the dish.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: French

Find it online: https://allyumcooks.com/fish-in-butter-sauce-fish-meuniere-recipe/