French · PANTRYHOP RECIPE
Filet de Poisson Meunière (Pan-Seared Fish with Lemon Butter)
20 minutes · 4 servings · omnivore
A familiar French butter-and-lemon fish dish, made with a simple skillet method.
Ingredients
Check you have the quantities below.
- 4 (6 oz / 170 g each) white fish fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup / 40 g flour
- 3 tbsp butter
- 2 tbsp lemon juice
- 1 tbsp parsley, chopped
Let’s make it
- Pat the fish dry and season with salt and pepper. Lightly dredge in flour.
- Melt butter in a skillet over medium heat and cook the fish 2 to 4 minutes per side until it reaches 145 F / 63 C.
- Add lemon juice and parsley to the pan and spoon over the fish.
- Serve immediately.
Choose boneless fillets and flake the fish before serving to children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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