Haddock Meunière

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!

Haddock Meunière

Print Recipe
Serves: 4 Cooking Time: 5 min


  • 1-1/2 lb. firm, Haddock fillets, skin removed
  • 1 cup milk
  • 3/4 cup all-purpose flour, seasoned with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper
  • 1/2 cup butter
  • 6 Tbs. melted unsalted butter (if you use salted butter, finished product will be pretty salty)
  • 4 Tbs. fresh lemon juice
  • 4 Tbs. finely chopped fresh parsley



Arrange the fillets in a shallow dish and pour the milk over them. Let soak for at least 5 minutes and up to 20 minutes. Set up your work area so that you can move quickly: position your serving plates or platter, the milk soaking pan, a pile of paper towels, and the seasoned flour on a plate. Have the melted butter in a small, heavy-based saucepan, and the lemon juice and parsley ready for action.


In a large frying pan, heat the 1/2 cup butter over medium-high heat until very hot but not quite smoking. Lift a fillet from the milk, blot it on the paper towels, dip it into the flour, and shake off the excess. Carefully lay the fish in the hot fat. Repeat with the other fillets, but don’t overcrowd the pan or you’ll have trouble flipping. Adjust the temperature to keep the fat sizzling briskly but not burning. Cook the fish until golden on one side, about 2 minutes. With a slotted spatula, a large spoon, and great care, gently flip the fish.


When the second side of the fish is golden brown and the flesh is tender when poked with a sharp knife in the thickest part, use the slotted spatula to remove the fish, set it on paper towels to drain briefly, and arrange on the warm platter or plates.


Just before the fillets are cooked, heat the 6 Tbsp unsalted butter carefully over medium-high heat, swirling the pan occasionally, until the butter is fragrant and the milk solids turn nutty brown; remove the pan from the heat so the butter doesn’t keep cooking, but keep it hot.


Working fast, pour 1 Tbs. of the lemon juice evenly over each fish and sprinkle on the parsley. Pour about 1-1/2 Tbs. of the hot browned butter on each fish — if all has gone well, you’ll see and hear a delicious sizzle. (If there’s no sizzle, it will still taste great.) Serve immediately.


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