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Wikipedia describes Sole Meunière as a classic French way of preparing fish fillets. Fillets are dredged in flour, pan fried in butter, and served with the resulting brown butter sauce, parsley and lemon. I choose to use Haddock fillets, hence the name Haddock Meunière.

This recipe adds a process to that by soaking fish fillets in milk for 5 to 20 minutes before dredging in flour. I have been making fish this way for years. This is the easiest way to make fish for a weeknight meal. You end up with the juiciest, flakiest fish ever!

The classic recipe uses Sole. I use Haddock. No matter what type white fish you use, this recipe is something anyone can make, and a recipe you’ll have in your recipe box forever!

Sandie
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
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Ingredients
 

  • 1-3/4 lb Haddock Filets, skin removed
  • 1 cup milk
  • 3/4 cup all purpose flour seasoned with salt and pepper
  • 6 Tbsp Unsalted Butter
  • 3 Tbsp Fresh Lemon Juice
  • 1/4 cup Flat Leaf Parsley, finely chopped
  • 1/2 cup Melted Butter
  • Lemon Wedges, for serving

Instructions
 

  • Arrange fillets in a dish and pour milk over them. Let soak for 5 minutes & up to 20 minutes.
  • Heat 1/2 c. butter over med high heat until very hot but not smoking. Remove the fillets from the milk, blot with paper towels, dip into flour, and shake off the excess. Carefully lay the fillets into the hot butter, don’t crowd the pan or you’ll have trouble flipping the fillets.
  • Cook the fish until golden on one side 2-3 minutes. With a slotted spatula and great care, flip the fish. Adjust the temp if the butter is getting too dark. Cook on the second side 2-3 minutes. Use slotted spatula to remove them, set on paper towels for a minutes and arrange on warm platter.
  • If the pan is too dark clean out slightly with paper towel. Melt 6 Tbsp butter until butter foam turns slightly brown. Remove pan from the heat so butter doesn’t keep cooking, but keep hot. Pour lemon juice over fish and sprinkle with parsley. Pour the hot browned butter – you should hear a sizzle (if you don’t it will still taste great!) Serve immediately with lemon wedges.

Equipment

Notes

This recipe serves 2 for very generous servings and 4 for smaller portions.