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Prep Time: 10 minutes
Cook time: 10 minutes
Made of butter, lemon and parsley, meunière is one of the simplest sauces there is. It's typically served with fish that has been lightly floured and then sautéed for a light, flavorful, elegant dish that's easy to make.
- Striper Bass filets
- Lemon, clairifed butter, parsley
- Heat a sauté pan over medium heat for a minute, then add a couple of tablespoons of clarified butter.
- Season the fish fillet to taste with Kosher salt and just a tiny amount of ground white pepper.
- Dredge the fish lightly in flour and shake off any excess.
- Gently place the floured fillet into the hot pan. Cook for 3 to 5 minutes or until there's a nice golden-brown color, then carefully flip it over. Cook for another four or five minutes or until this side is golden-brown, too.
- Remove fish from pan and place it on a warm plate.
- Add a chunk of whole butter to the pan and swirl it around. Cook until it turns slightly brown.
- Now add a few tablespoons of lemon juice and some chopped parsley to the hot butter. Cook for just a few seconds, letting it bubble a bit, then pour onto the fish and serve right away. Garnish with a thin slice of lemon if you like.