Roasted fish a la Meuniere

This is a classic recipe of the French cuisine. Translated from French Meuniere means “miller’s wife” and miller’s wife always has flour and the mill always stands on the stream, so fresh fish is always available! This is an explanation for such title. Actually you may cook Meuniere sauce for any fish as fish is very good with lemon juice.

Cooking time — less than 30 minutes
Complication — simply

In recipe book

Main ingridient: fish
Category: fish dishes
Kitchen: french

Cause: for every day, romantic dinner
Preparation: fry

portions

Ingredients:

White fish fillet (I had hake) – 1 kg;
Flour – 1 glass approximately;
Butter – 100 g;
Salt, pepper.

Meuniere sauce:

Butter – 100 g;
Parsley – a bunch;
Lemon – ½ pc.

Step 1

Wash out the fish and dry it with paper towel.

Step 2

Cut into portion pieces.

Step 3

Place flour, salt and pepper into a big flat bowl. Mix up well.

Step 4

Coat pieces of fish in the flour with spices and remove extra amount.

Step 5

Coat one part of a piece of fillet with mild butter (butter is better to take out of the fridge in advance).

Step 6

Place pieces of fish buttered side down on a pre-heated frying pan.

Step 7

Fry for 2-3 minutes from each side until the brown crust. Place on a plate and cover it to prevent from getting cool.

Step 8

Prepare the Meuniere sauce: wash out and finely chop the parsley (I chopped parsley with stalks because they don’t bother me in this sauce).

Step 9

Place butter on the frying pan where we fried fish. As soon as it gets melted (do not overmelt to avoid butter getting dark), press out lemon juice and add parsley. Mix up and switch off immediately.