Flounder Meunière is a classic French preparation made with a delicate fillet of fish, lots of browned butter, fresh lemon and parsley. It's very simple to prepare - don't let the fancy name fool you!
It's no secret I've been on a bit of an Italian kick lately, but there's always room in my life for the French classics. Flounder Meunière has been around for decades, and for a good reason: It's easy to make, and damn delicious.
If you've ever been intimidated by cooking fish, let this be the first dish you master. It's so simple, yet so fancy and impressive. Be sure to choose the freshest fish possible, be it flounder, sole, trout, skate or any other fish that has thin filets and is light in texture.
Flounder Meunière
Flounder Meunière is a classic French preparation made with a delicate fillet of fish, lots of browned butter, fresh lemon and parsley. It's very simple to prepare - don't let the fancy name fool you!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: seafood
- Method: sauteed
- Cuisine: French
Ingredients
- 4 nice sized filets of flounder (4-6 oz each)*
- Salt and pepper to taste
- 3-4 tablespoons olive oil**
- All purpose flour for dredging (2-3 cups)
- 6 tablespoons salted butter
- 1 sprig fresh thyme (optional)
- 1 lemon, plus more wedges for serving
- 2 tablespoons finely minced fresh parsley
Instructions
- Pat the fish filets dry with paper towels, then season both sides with salt and pepper. Pour enough olive oil to generously coat the bottom of a medium-large saute pan and place over high heat.
- Working with one filet at a time, lightly dredge in flour and shake off any excess, then gently lay it into the hot oil. Let it cook for about 2 minutes, or until the edges start to turn opaque. Use a fish spatula to carefully flip it over, and allow it to cook for another minute or two on the other side (time will depend on the thickness of your filets). Repeat with the remaining fish.
- Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and spatter. Then turn off the heat and quickly squeeze in lemon juice and shake the pan around to incorporate.
- Place one filet on each plate and pour the butter sauce over top. Sprinkle with parsley and serve immediately with more lemon wedges on the side.
Notes
- *Substitute any light flaky fish like turbot, skate, whiting, trout or sole.
- **Substitute vegetable oil or clarified butter if you wish.
Nutrition
- Serving Size:
- Calories: 485
- Sugar: 1.7 g
- Sodium: 1211.7 mg
- Fat: 31.4 g
- Carbohydrates: 28.2 g
- Protein: 23.9 g
- Cholesterol: 119.1 mg
Olivia
Great Recipe. Turned out well. I did have to fry on a lower heat than the recipe.
Coley
Thank you so much for commenting!
S Bogle
This is absolutely awesome. An amazing dish that is easy to make. It tastes like I went to a restaurant and bought it.
Coley
SO glad you loved the recipe!
Marlly Genovese
Didn’t add thyme - I love it but my husband Ralph likes fish flavor- no seasonings. Parsley ok with him. I love buttery sauce!!!
Coley
Glad you enjoyed it!
Melissa
Tasty and easy to make!
Coley
Thanks Melissa!
Nikki
This recipe has quickly become my favorite way to make flounder! Simple but tasty.
Coley
So glad! thanks for the review!
Kim
Looking forward to making this! What would you suggest as a side dish? Obvioisly something very light to offset the butter
Coley
Awesome, Kim! I'd definitely keep the sides lighter, like simple roasted potatoes, sautéed green beans or grilled asparagus. Also a basic green salad! Mashed cauliflower is great too.
Bruno
Nicole - I LOVE Meuniere but let's call it what it is: Fish with Butter. Lots of butter. (Spam with butter would be great.) But this dish is a great, flavorful and classic recipe that never gets old. And - I've been following your adventures in Greece. You and Chaser seem to be having a life worth living. I'll admit that I don't miss Brigantine - but I'll miss seeing you occasionally at Soulberri. Have a great time..
Jean Meaney
My flounder curled as soon as it hit the oil So I couldn't cook it flat. It looked scrambled.
I read other suggestions to make small cuts along the edges. .
Coley
I'm so sorry that happened, Jean. Making a few cuts in the fish can help with curling, but I find this technique works better for a thicker, more dense piece of fish. Flounder is so delicate, the cuts can make it fall apart. What does help is to gently, but firmly, press the pack of the fish with a spatula for the first 30 seconds or so it's in the pan. It helps to keep it flat, so once the proteins relax, it won't curl up. I hope you try it again!
Joy
What’s the red stuff on the fish?
Coley
I think you're referring to the little bits of browned butter - those are the browned milk solids, so flavorful!
Sabine
Coley, I'm always looking for healthy and easy recipes and this one is a jackpot! It was so good, that I made it 2 days in a row. Delicious!
Coley
Hey Sabine - thanks for your comment! I'm so happy you love the recipe. It's one of my favorites!
Danielle
We catch a lot of flounder around here, Coley. I'll follow your instructions next time I cook it, but I think we need a live demo one day. 😉
Coley
Yes!! We'll cook this and much more someday (hopefully soon!)
Tom
My wife asked me to find a good recipe for the fresh flounder she pivked up yesterday, and I remembered having this while in France. I found your recipe which my wife followed explicitly. Results?
Well, I am sitting here at 05:40 in the morning dreaming about last night's meal. Amazing.
Well done!!