I'm so lucky that we spend much of our summer at the beach and my husband and sons love to fish. I'm always excited when they come home with dinner. I decided to switch up a classic preparation and made Fluke Meunière. After my husband filleted the days catch, I seasoned the fish and gave it a light coating of flour. I sauteed it over high heat in a mixture of butter and olive oil until golden and mixed the pan dripping with fresh lemon juice to make a luscious sauce. It's that easy and incredibly delicious.
Ingredients for Fluke Meunière:
4 fluke fillets, or other white fish like sole or flounder
1/2 cup flour
kosher salt
black pepper
3 tablespoons olive oil
3 tablespoons butter
1 lemon
small handful of parsley, chopped
Time-Saving Tip: Have all of the ingredients ready to go before cooking.
Let's see what we need.
We're ready to cook.
Dry the fish and season both sides of the fillets with salt and pepper. Dredge each piece with flour and shake off the excess.
Add half of the butter and oil to a non-stick pan. Once the butter is melted and the pan is hot, add two of the fillets. Cook on one side until golden and carefully turn the fish. Cook another minute or two until both pieces are golden. Transfer the fish to a platter.
Add half of the lemon and cook for about 30 seconds and pour the mixture over the fish. Repeat the process with the remaining fillets; sprinkle with parsley.
It's ready! Fluke Meunière is so easy to prepare and a perfect way to make fresh fish. The combination of butter and lemon makes a delicious sauce.
Enjoy!
Fluke Meunière:
4 fluke fillets, or other white fish like sole or flounder
1/2 cup flour
kosher salt
black pepper
3 tablespoons olive oil
3 tablespoons butter
1 lemon
small handful of parsley, chopped
Dry the fish and season both sides of the fillets with salt and pepper. Dredge each piece with flour and shake off the excess. Add half of the butter and oil to a non-stick pan. Once the butter is melted and the pan is hot, add two of the fillets. Cook on one side until golden and carefully turn the fish. Cook another minute or two until both pieces are golden. Transfer the fish to a platter.
Add half of the lemon and cook for about 30 seconds and pour the mixture over the fish. Repeat the process with the remaining fillets; sprinkle with parsley.