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Flounder Meuniere

Posted by on June 27, 2011

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!

2 Responses to Flounder Meuniere

  1. stefi25

    How simple and tasty looking! I’ve only had this in restaurants, but it seems so easy :) You have some great looking recipes on here