Flounder Meunière with Lemon Butter

Flounder Meunière is a quintessential French classic that celebrates the beauty of simple, high-quality ingredients. This dish features delicate flounder fillets that are lightly dusted in flour and pan-fried to a shimmering golden perfection. The experience is completed with a bright, nutty lemon-browned butter sauce that adds a layer of elegance, making it an ideal choice for a sophisticated weeknight dinner or a special celebratory meal.

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The term "Meunière" literally translates to "in the manner of the miller's wife," referring to the light dredging of flour used to protect the delicate fish during cooking. As the butter in the skillet transforms into a fragrant, nutty beurre noisette, it infuses the flounder with a depth of flavor that is both rustic and incredibly refined.

Ingredients

• 4 flounder fillets (about 150 g each), skin removed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• Juice of 1 lemon (about 2 tablespoons)
• 2 tablespoons chopped flat-leaf parsley
• Lemon wedges, for serving

Instructions

Step 1

Pat the flounder fillets dry with paper towels. Season both sides with salt and pepper.

Step 2

Place flour on a plate. Dredge each fillet lightly in flour, shaking off excess.

Step 3

Heat 2 tablespoons butter and olive oil in a large nonstick skillet over medium-high heat.

Step 4

When the butter is foamy, add the fillets (in batches if necessary). Cook 2–3 minutes per side, until golden and just cooked through. Transfer to a warm platter.

Step 5

Wipe out the skillet. Add the remaining 4 tablespoons butter. Cook over medium heat until it turns golden brown and smells nutty, 2–3 minutes.

Step 6

Remove from heat. Stir in lemon juice and parsley. Immediately spoon the browned butter sauce over the fish.

Step 7

Serve at once with lemon wedges.

Zusatztipps für die Zubereitung

To ensure the best results, wait until the butter is properly foamy before adding your fish to the skillet. If your fillets are large, cook them in batches to avoid crowding the pan, which ensures a crisp texture rather than steaming the fish. Keeping the cooked fillets on a warm platter while you finish the sauce ensures everything is served at the perfect temperature.

Varianten und Anpassungen

If you cannot find flounder, Dover sole or tilapia serve as excellent substitutes for this preparation. For those following a gluten-free diet, rice flour is a perfect alternative for dredging. If you want to elevate the sauce even further, try adding a small splash of white wine to the skillet just before the butter begins to brown for added acidity and depth.

Serviervorschläge

This delicate fish pairs exquisitely with light, fresh sides such as steamed green beans or buttery roasted potatoes. A crisp white wine, such as a Sauvignon Blanc, makes a wonderful accompaniment to the bright lemon notes of the dish.

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Once the sauce is spooned over the golden fillets, serve the Flounder Meunière immediately. The contrast of the crispy exterior and the warm, silky sauce is best enjoyed right off the stove. Bon appétit!

Recipe Questions & Answers

→ What does meunière mean?

Meunière is French for "miller's wife," referring to the traditional cooking method of dusting fish with flour before pan-frying it in butter. This creates a light coating that becomes golden and crisp while keeping the fish tender inside.

→ Can I use other types of fish?

Absolutely. Dover sole, tilapia, cod, or any mild white fish fillets work beautifully with this preparation. The key is using thin fillets that cook quickly and evenly.

→ How do I know when the butter is properly browned?

Watch for the butter to turn golden-amber and develop a nutty aroma—this takes about 2-3 minutes over medium heat. Tiny browned milk solids will appear at the bottom. Remove it from heat immediately once you see and smell this, as it can burn quickly.

→ Can I make this gluten-free?

Yes, simply substitute rice flour or a gluten-free all-purpose blend for the wheat flour. The coating will still provide that lovely light texture, and the sauce remains naturally gluten-free.

→ What sides pair well with flounder meunière?

Classic French sides include steamed green beans with butter, roasted potatoes, or a simple green salad with vinaigrette. Sautéed spinach, haricots verts, or crusty bread to soak up the extra sauce are also excellent choices.

→ How do I prevent the fish from sticking to the pan?

Use a good nonstick skillet and make sure the butter and oil are hot and foamy before adding the fish. Don't move the fillets once they're in the pan—let them develop a golden crust, which will naturally release from the surface when ready to flip.