Fish Meuniere with Browned Butter and Lemon

Name: Fish Meuniere with Browned Butter and Lemon
Yield: Serves 4 to 6
Cuisine: French
Ingredients: 1/2 cup, unbleached all-purpose flour; 4 , sole fillets or flounder fillets, each 5 to 6 ounces and 3/8 inch thick, patted dry with paper towels; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 2 tablespoons, unsalted butter, cut into 2 pieces; 4 tablespoons, unsalted butter, cut into 4 pieces; 1 tablespoon, chopped fresh parsley leaves; 1 1/2 tablespoons, lemon juice from 1 lemon; 1 , lemon, cut in wedges for serving

Main Courses
French
Fish & Seafood
Weeknight

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

Why This Recipe Works

This is a members' feature.