Fish Meuniere with Browned Butter and Lemon

23 comments

Appears in Cook's Illustrated January/February 2004, America's Test Kitchen TV

This simple French restaurant classic deserves a place in the repertoire of any good home cook. . . . Or does it?

SERVES 4 to 6

TIME 35 minutes

has video

WHY THIS RECIPE WORKS

The best fish meunière recipes produce perfectly cooked fillets that are delicately crisp and golden brown on the outside and moist and flavorful on the inside, napped in buttery yet light sauce. We found that the type of fish matters less ...

Print