Fish Meuniere with Browned Butter and Lemon
- 1/2 cup, unbleached all-purpose flour
- 4 filets, Sole or Tilapia (5 to 6 ounces each and only 3/8 inch thick) – patted dry with paper towels
- salt and ground pepper
- 2 tablespoons, il Fustino Avocado Oil
- 2 tablespoons, unsalted butter – cut into 2 pieces
- 4 tablespoons, unsalted butter – cut into 4 pieces
- 1 tablespoon, fresh parsley leaves – chopped
- 1 1/2 tablespoons, fresh lemon juice
- 1 lemon – cut into wedges
FOR THE FISH
1. Adjust rack to the lower-middle position of oven. Set 4 heatproof dinner plates on the rack, and heat the oven to 200 degrees.
2. Place the flour in a large baking dish.
3. Season both sides of each filet generously with salt and pepper: let stand until the filets are glisteningbwith moisture about 5 minutes. Coat each side of the filet with flour, shake off the excess, and place inba single layer on a baking sheet.
4. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until shimmering; add 1 tablespoon of the butter and swirl to coat the pan bottom.
5. When the foaming subsides, carefully place 2 filets skin-side up in the skillet. Immediately reduce the heat to medium-high and cook, without moving the fish, until the edges of the filets are opaque and the bottom is golden brown, about 3 minutes.
6. Using 2 spatulas, gently flip the filets and cook on the second side until the thickest part of the filet easily separates into flakes when a toothpick is inserted, about 2 minutes longer.
7. Transfer the filets, one to each heated dinner plate, keeping them bone-side up, and return the plates to the oven.
8. Wipe out the skillet and repeat with the remaining 1 tablespoon each oil and butter and the remaining fish filets.
FOR THE BROWNED BUTTER
9. Heat the butter in a 10-inch skillet over medium-high heat until the butter melts, 1 to 1 1/2 minutes.
10. Continue to cook, swirling the pan constantly, until the butter is golden brown and has a nutty aroma, 1 to 1 1/2 minutes; remove the skillet from the heat.
11. Remove the plates from the oven and sprinkle the filets with the parsley.
12. Add the lemon juice to the browned butter and season to taste with salt; spoon the sauce over the fish and serve immediately with the lemon wedges.
Try to purchase filets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet insures that the filets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of
the butter as it browns.