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Fish Meuniere

This easy fish meunière (fish in butter sauce) is seared in butter and oil and served with a lemon and butter sauce.



  • 4 (200 g each) fillets firm white fish, such as pickerel or sole
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup (65 g) all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons + 1/4 cup unsalted butter, divided
  • 1 lemon, zested and juiced
  • 3 tablespoons chopped parsley
  • Lemon wedges, for serving


  1. Pat the fish dry with a piece of paper towel and season with salt and pepper. Scatter the all-purpose flour into a shallow dish and add in the fish, tossing to coat.
  2. Heat a large, non-stick skillet over medium-high heat. Add the oil and two tablespoons of butter and let it melt together. When hot, tap the excess flour off the fish fillets and place in the pan to sear until a deep golden brown on the first side, about two to four minutes, depending on the thickness of your fish. Flip the fillets over and continue to cook for one to three more minutes just until cooked through.
  3. Remove the fish from the pan to rest, turn the heat to medium, and add the remaining one-quarter cup of butter. Allow the butter to cook, stirring frequently, until browned, about two to three minutes, then add in the lemon zest, lemon juice, and fresh parsley and season with salt and pepper. 
  4. Spoon the sauce over the fillets and serve with a lemon wedge. Enjoy!

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