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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!

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