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Fish à la meunière
Fish à la meunière
Aaon McLean


  • 600g small white fish fillets (eg John Dory, gurnard)
    75g unsalted butter
    ½ cup plain flour mixed with ¼ tsp salt
    Finely grated zest 1 lime
    Juice 1 lemon
    2 Tbsp lime juice
    2 Tbsp mixed chopped fresh herbs (choose from flat-leaf parsley, mint, thyme leaves and chives)

Fish à la meunière

Julie Biuso
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

Rinse fish under cold water to remove any loose scales. Pat dry with paper towels.

Heat a large heavy-based frying pan over medium heat and when hottish, drop in 25g of the butter. Quickly coat the fish fillets with flour, dusting off excess. Lower fish fillets into pan, putting best looking side face down. Cook for several minutes until crisp, basting the top of the fillets with melted butter as they cook. Flip the fillets over and cook for 10 seconds only, to sear, then transfer fish to a large platter.

Wipe out the pan with paper towels and return to heat. Add the rest of the butter and cook until it melts then bubbles. Continue cooking until it turns a light brown. Don’t leave the pan unattended or the butter may burn. Continue cooking until the butter is a rich brown.

Have lime rind, lemon and lime juice and herbs all ready together in a small bowl. As soon as the butter is the right colour, pour in the juice mix. The juices will steam up and bubble. Swirl pan and continue cooking for 20 seconds, then pour juices over the fish fillets. Serve immediately.

From Taste magazine, August 2008.

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