This simple French cooking method, called meunière, has stood the test of time for good reason. It yields perfectly crisp-crusted fish, and its brown butter lends a rich, nutty flavour.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2004
- 1 lemon
- 1 1/2 lb skinless smallmouth bass fillet
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1/4 cup butter
- 2 tablespoons chopped fresh parsley
Peel lemon; slice as thinly as possible. Set aside.
Sprinkle fish with salt and pepper. Sprinkle flour in shallow dish; press fish into flour, turning to coat.
In nonstick skillet, melt 2 tbsp (25 mL) of the butter over medium heat; fry fish, in batches and turning once, until golden and fish flakes easily when tested, about 8 minutes. Transfer fish to plate and keep warm.
In same skillet, melt remaining butter; cook, tilting and swirling pan just until butter is light brown, about 1 minute. Arrange lemon slices over fish; sprinkle with parsley. Pour brown butter over top.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 350 mg
- Protein 23 g
- Calories 215.0
- Total fat 12 g
- Cholesterol 102 mg
- Saturated fat 6 g
- Total carbohydrate 4 g
- Iron 14.0
- Folate 9.0
- Calcium 9.0
- Vitamin A 11.0
- Vitamin C 12.0