Recipes / Main Courses

Halibut Meunière

Discover the story
Fish for dinner, but let's make it French!

We love a good fish recipe and this one doesn’t disappoint! There is a reason that cooking fish à la meunière is such a popular method … It’s quick, easy, and perfect for a light fish like a halibut. What makes a fish ‘à la meunière’ is that it is dusted with flour, and sautéed using butter, lemon and parsley. It’s a classic French way to prepare fish!

We suggest serving this fish with an arugula salad, or roasted vegetables. It’s also makes for a great dinner party recipe and will impress any guests! To make it gluten free, just substitute the flour for a gluten free blend.

Halibut Meunière


  • 4 60z halibut fillets (about 3/4 inch thick)
  • Finely ground black pepper
  • Sea salt
  • 1 tsp all-purpose flour
  • 2 tbsp butter, divided
  • 2 tbsp fresh lemon juice
  • 1 tbsp finely chopped fresh parsley


  • Pat fish dry, and sprinkle both sides with black pepper and pinch of salt. Sprinkle with flour. 
  • Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. 
  • Add fish to pan and cook 5 minutes or until lightly browned. 
  • Carefully turn fish over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. 
  • Remove fish from pan; set aside cover with foil and keep warm while you make the pan sauce. 
  • Add remaining 1 tablespoon butter to pan, and cook 1 minute or until lightly browned, swirling pan to melt butter evenly and prevent burning. 
  • Remove pan from heat; stir in juice. 
  • Drizzle juice mixture over fish. 
  • Sprinkle with parsley. 
  • Serve immediately with additional lemon if desired. 
Copied Print

Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook! 


All photos by Lorianne DeVita

Inspired by a recipe from Cooking Light