This classic French sauce is a very popular way to serve flat fish. Something cooked à la meunière, literally ‘in the style of the miller’s wife’, is dredged in flour before being fried … as the miller’s wife always had plenty of flour on hand. The trick to making brown butter is to make it really brown, without burning it – so be brave and push it just past the point where you think it’s done, then quickly stop the cooking with a squeeze of lemon juice. Boiled new potatoes or plenty of crusty bread are a great way to soak up all the delicious nutty butter.
½ cup plain flour
Salt flakes and freshly ground black pepper, to taste
4 x 180g fillets New Zealand Sole, skin on, bones removed
1 tablespoon extra virgin olive oil
150g salted butter
1 small lemon, juiced
2 tablespoons finely chopped flat-leaf parsley
Combine flour, salt and pepper in a large shallow bowl. Toss the fish in the flour, coating well, and shake off any excess.
Heat oil and 50g of the butter in a large frying pan. Add fish, skin-side down, and cook for 2 minutes then turn and cook the other side for a further minute or so, until golden.
Remove the fish to a warmed plate and wipe out the pan with kitchen paper. Add remaining butter and place over a high heat, cooking it until it turns brown. Add lemon juice and parsley, swirl the pan for a few seconds, pour butter over the fish and serve.
Black Sole, John Dory, Flounder, Lemon Tongue Sole, Mirror Dory, New Zealand Lemon Sole, New Zealand Brill, Place, Sand Flounder, Yellowbelly Flounder.