Save My tiny Paris apartment kitchen had exactly two feet of counter space and a window that overlooked a bakery. I'd wake up to the smell of fresh croissants and attempt to replicate dishes from the bistro downstairs, usually with mixed results. Flounder Meunière was the exception—it turned out perfect on the first try, and I still make it the exact same way I learned from watching the chef through that open kitchen door.
I served this to my parents during their first visit to my new apartment, nervously hovering over the stove while my mother pretended not to notice how I'd rearranged the entire furniture layout to make space for them. When she took her first bite and went completely silent, then asked for the recipe immediately, I knew this one was a keeper.
Ingredients
- Flounder fillets: Choose fish with firm, translucent flesh and no fishy smell
- Kosher salt: Coarse salt gives you better control over seasoning
- All-purpose flour: Creates that golden crust while keeping the fish tender inside
- Unsalted butter: Essential for the meunière sauce—salted butter throws off the seasoning balance
- Fresh lemon juice: The acid cuts through the rich butter and brightens everything
- Flat-leaf parsley: Adds fresh color and a subtle herbal finish
Instructions
- Prepare the fish:
- Pat each fillet completely dry with paper towels, then season both sides generously with salt and pepper.
- Dredge in flour:
- Lightly coat each fillet in flour, shaking off any excess—you want a thin dusting, not a thick batter.
- Sear to golden:
- Heat 2 tablespoons butter with olive oil in a large nonstick skillet over medium-high heat until foamy, then cook fillets 2 to 3 minutes per side until golden and just cooked through.
- Make the sauce:
- Wipe out the skillet and add remaining butter over medium heat, cooking until it turns golden brown and smells nutty, about 2 to 3 minutes.
- Finish and serve:
- Remove from heat, stir in lemon juice and parsley, then immediately spoon the sauce over the fish and serve with lemon wedges.
Save This dish became my go-to for first dates, new neighbors, and nights when I needed reminding that cooking could be simple and beautiful all at once.
Choosing Your Fish
Any delicate white fish works beautifully here. Dover sole is the traditional choice, but I've had great success with tilapia and even petrale sole. The key is thin fillets that cook quickly—thicker cuts will finish before the butter has properly browned.
Getting That Perfect Sauce
Swirl the pan constantly once the butter starts foaming. You're looking for golden brown milk solids and a nutty fragrance—that's the meunière magic happening. Adding lemon juice off the heat keeps the sauce emulsified and vibrant instead of separating.
Serving Suggestions
Simple sides let the fish shine. Steamed green beans with butter, roasted new potatoes, or a crisp green salad with vinaigrette all complement without competing.
- Keep the sauce warm in a small pitcher if you're cooking in batches
- Have lemon wedges ready at the table for extra brightness
- Crusty bread is practically mandatory for sopping up that browned butter
Save Sometimes the simplest recipes, executed with care and good ingredients, are the ones that become part of who you are in the kitchen.
Recipe Q&A
- → What does meunière mean?
Meunière (French for 'miller's wife') refers to the classic technique of dredging fish in flour before pan-frying, then finishing with browned butter and lemon. The flour coating creates a delicate crust while the butter sauce adds rich, nutty flavor.
- → Can I substitute other fish?
Absolutely. Dover sole, tilapia, trout, or any thin, delicate white fillets work beautifully. The key is choosing fish that cooks quickly and has a mild flavor that won't compete with the lemon-butter sauce.
- → How do I prevent the butter from burning?
Watch carefully toward the end—the butter should turn golden brown and smell nutty, not black or acrid. Swirl the pan occasionally. Once it reaches that perfect amber color, remove from heat immediately before adding lemon juice.
- → Is this gluten-free adaptable?
Yes. Simply substitute rice flour or a gluten-free all-purpose blend for the wheat flour. The technique remains exactly the same, and the coating will still provide that lovely golden crust.
- → What should I serve alongside?
Steamed green beans, roasted potatoes, or simple sautéed spinach complement the rich sauce. A crisp white wine like Sauvignon Blanc pairs perfectly with the lemon notes. Keep sides simple to let the fish shine.
- → Can I make this ahead?
This dish is best served immediately—the crisp texture of the flour coating and the emulsion of the butter sauce are at their peak fresh from the pan. However, you can season and dredge the fillets up to an hour before cooking.