Fish Meuniere With Capers Recipes

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FISH MEUNIERE WITH CAPERS



Fish Meuniere With Capers image

This is from the America's Test Kitchen Cookbook, 2006 edition. This kind of made me think of chicken piccata, only made with fish. Use a flatfish, like sole or flounder for best results.

Provided by IngridH

Categories     Egg Free

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
4 sole fillets or 4 flounder fillets, 3/8 inch thick, patted dry
salt
pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter, cut into 2 pieces
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon fresh parsley, chopped
1 1/2 tablespoons lemon juice, fresh
2 tablespoons capers, rinsed

Steps:

  • For the fish: Set oven to 200 degrees, and place a heatproof plate in the oven.
  • Place flour in a baking dish. Season dry fish fillets with salt and pepper, set aside for 5 minutes or until moisture shows on the surface.
  • Coat fish with flour, shake off any excess, and set aside on a baking sheet.
  • In a large (12 inch) non-stick skillet, heat 1 tablespoon of the oil over high heat until shimmering.
  • Add 1 tablespoon of butter and swirl to coat the bottom of the pan. Add two fillets skin side up, to the skillet, and reduce heat to medium high. Cook the fish without distubing it, about 3 minutes, or until the edges are opaque and the bottom is golden.
  • Carefully flip the fish (you may need two spatulas to do this without breaking it), and continue to cook for another two minutes or until the thickest part flakes when a toothpick is inserted.
  • Transfer the fish to the oven to keep warm while you cook the remaining fillets.
  • Wipe the pan clean, and repeat steps 6 through 11 with the other two fillets.
  • For the browned butter: Heat remaining 2 tablespoons butter in a stainless steel skillet over medium high heat until the butter melts.
  • Continue to cook, swirling the pan, until the butter is golden brown and smells nutty, about 1 - 1 1/2 minutes more. Remove from heat.
  • To serve: Remove fish from the oven and sprinkle with parsley. Add the lemon juice and capers to the browned butter, swirl to combine. Taste butter sauce, add salt or pepper to taste. Spoon the butter sauce over the fish, and serve immediately.

Nutrition Facts : Calories 386.4, Fat 27.4, SaturatedFat 12.6, Cholesterol 119.2, Sodium 613.2, Carbohydrate 12.6, Fiber 0.6, Sugar 0.2, Protein 22.2

SOLE MEUNIèRE



Sole meunière image

This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour

Provided by Good Food team

Categories     Dinner, Supper

Time 12m

Number Of Ingredients 6

4 fillets sole or plaice, skin-on (about 140g/5oz each)
6 tbsp plain flour
3 tbsp light olive oil or sunflower oil
85g butter, ideally unsalted
1 lemon, juice only
2 tbsp small caper (optional)

Steps:

  • Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
  • Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
  • Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.

Nutrition Facts : Calories 501 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.67 milligram of sodium

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE



Sole Meuniere with Browned Butter Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 (8 ounces) sole fillets
Salt and freshly ground black pepper
4 tablespoons clarified butter
1 cup flour
4 tablespoons finely chopped parsley
4 tablespoons fresh butter
2 tablespoons fresh lemon juice
2 tablespoons drained brined capers, minced
Lemon slices, for garnish

Steps:

  • Season fillets with salt and pepper.
  • Heat 2 tablespoons clarified butter in each of 2 large saute pans.
  • Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
  • Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

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