Published January 1, 2004.
This simple French restaurant classic deserves a place in the repertoire of any good home cook. . . . Or does it?
Fish meunière typically features pale, soggy fillets in pools of greasy sauce--that is, if the fish doesn't stick to the pan or fall apart as it is plated.
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. What could be simpler, more delicious, or better suited to a Tuesday-night dinner?
Whole Dover sole is the most authentic choice, but it's also hard to come by and prohibitively expensive; instead, use any filleted white flatfish carried by the local fishmonger. The type of fish matters less than its freshness and the thickness of the fillet. Dry the fillets, then season with salt and pepper and allow to sit for 5 minutes, then dredge in flour (no need for eggs and bread crumbs). Pan-fry in a nonstick skillet with a mixture of oil and butter. Brown the butter in a stainless steel skillet, season with lemon juice, then pour over the fish.
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