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 also makes for a great dinner party recipe and will impress any guest! To make it gluten-free, just substitute the flour for a gluten-free blend.
- 4 oz. 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 a pinch of salt. Sprinkle with flour.
- Melt 1 tablespoon of butter, in a large nonstick skillet, over medium heat.
- Add fish to the pan and cook for 5 minutes or until lightly browned.
- Carefully turn fish over; cook for 4 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness.
- Remove fish from pan; set aside cover with foil and keep warm while you make the pan sauce.
- Add the remaining 1 tablespoon butter to the pan, cook for 1 minute or until lightly browned, swirling the pan to melt butter evenly and prevent burning.
- Remove pan from heat; stir in juice.
- Drizzle the juice mixture over the fish.
- Sprinkle with parsley.
- Serve immediately with additional lemon if desired.
All photos by Lorianne DeVita
Inspired by a recipe from Cooking Light