Normally, this is made with sole in the traditional french version, but it’s equally good with other kinds of white, flaky fish. And it’s perfect for a quick dinner because the fish cooks quickly and there’s very little prep work and few ingredients.
Flounder (or Sole) Meuniere
2 fillets of a white fish, such as flounder or sole
3 tablespoons flour, white or whole wheat
3 tablespoons butter
2 tablespoons olive oil
1 lemon, juiced
1/2 cup white wine
zest of 1 lemon
1 teaspoon parsley, chopped
Dredge the fish in the flour and shake off any excess. Saute in the olive oil and 2 tablespoons of the butter until the have started to brown along the edges and then flip.
Add the wine and lemon juice and finish cooking for a minute or two. Add in the remaining butter to finish. Remove to a plate and sprinkle with the lemon zest and parsley. Dinner in under 10 minutes!