FISH MEUNIÈRE WITH BROWNED BUTTER AND LEMON
Serves: 4
■ 1/2 cup (125 ml) all-purpose flour
■ 4 sole or flounder fillets
(or cod or haddock), 5 to 6 oz. (160 g each)
■ 3/4 tsp (4 ml) salt
■ 1/4 tsp (1 ml) freshly ground pepper
■ 2 tbsp (30 ml) vegetable oil
■ 2 tbsp (30 ml) unsalted butter, in 2 pieces
Browned butter:
■ 4 tbsp (60 ml) unsalted butter, in 4 pieces
■ 1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
■ 1 1/2 tbsp (22 ml) fresh lemon juice.
■ Lemon wedges
1. Put oven rack in lower-middle, put 4 serving plates on rack and preheat oven to 200 F (95 C).
2. Spread flour in shallow dish. Pat fish dry with paper towels, sprinkle with salt and pepper and let stand until fish is glistening with moisture, about 5 minutes.
3. Coat both sides of fish with flour, shake off excess and place in a single layer on a baking sheet.
4. Heat 1 tbsp (15 ml) oil in a 12-inch (30 cm) non-stick frying pan over high heat until shimmering. Then add 1 tbsp
(15 ml) butter and swirl to coat pan bottom.
5. Carefully place 2 fillets of fish, skinned side up, in pan. Immediately reduce heat to medium-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 minutes.
6. Using 2 spatulas, gently flip fillets and cook until fish flakes apart when gently prodded with a paring knife, about 2 minutes.
7. Carefully transfer each fillet to a warmed plate, skinned side down. Return the plates to the oven.
8. Wipe out the pan with paper towels and repeat with remaining fish, heating the 1 tbsp
(15 ml) oil, the remaining 1 tbsp (15 ml) butter and the remaining 2 fillets.
9. To brown the butter, heat the 4 tbsp (60 ml) in a 10-inch (25cm) pan over medium-high heat until the butter melts, between 1 and 1 1/2 minutes. Swirl pan constantly until butter is golden brown and has a nutty scent, between 1 and 1 1/2 minutes. Remove pan from heat.
10. Sprinkle fish with parsley. Add lemon juice to browned butter, season with salt to taste and spoon sauce over fish. Serve immediately with the lemon wedges.