Fish Meuniere: The Best French Method for Cooking Fish
Recipe type: 20-Minute French Fish
Cuisine: French
Prep time: 
Total time: 
Serves: 4
A classic fish meunière, a French method for cooking fish that works for just about any fish you can find.
  • 4 (6- to 8-ounce) skinless white fish fillets, such as haddock, halibut, grouper, sole, flounder, or cod (1/2 inch thick)
  • Salt and freshly ground black pepper to taste
  • ¼ cup all-purpose flour
  • ¼ cup vegetable oil
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 tablespoons snipped fresh parsley, chives, or chervil, or a combination
  • 2 tablespoons fresh lemon juice
  1. Season both sides of each fish fillet with salt and pepper. Dredge the fillet in the flour to lightly coat, shaking off the excess. Repeat with the remaining fillets.
  2. Using a skillet that’s large enough to accommodate the fillets in one layer, heat the vegetable oil over medium-high heat. Add fillets and cook, turning once, until fish is golden- brown on both sides and flakes easily with a fork, about 5 minutes (reduce the heat to medium if fish browns too quickly). Transfer fish to four serving plates.
  3. Drain off any fat from the skillet and—taking care not to burn your fingers—wipe out the pan with paper towels. Add the butter and melt it over medium heat until nut-brown and frothy. Remove the pan from the heat.
  4. Scatter the herbs over the fish fillets, sprinkle with lemon juice, and pour the browned butter on top. Serve immediately.
Recipe by Wini Moranville at