Fish Meuniere with Toasted Slivered Almonds
By America's Test KitchenPublished on October 14, 2011
Time
35 minutes
Yield
Serves 4
Ingredients
Fish
½ cup unbleached all-purpose flour 4 sole fillets or flounder fillets, each 5 to 6 ounces and ⅜ inch thick, patted dry with paper towelsSalt and ground black pepper 2 tablespoons vegetable oil 2 tablespoons unsalted butter, cut into 2 piecesBrowned Butter
4 tablespoons unsalted butter, cut into 4 pieces¼ cup slivered almonds 1 tablespoon chopped fresh parsley leaves 1 ½ tablespoons lemon juice from 1 lemon1 lemon, cut in wedges for servingBefore You Begin
Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.
Instructions
- Adjust oven rack to lower-middle position, set 4 heatproof dinner plates on rack, and heat oven to 200 degrees. Place flour in large baking dish. Season both sides of each fillet generously with salt and pepper; let stand until fillets are glistening with moisture, about 5 minutes. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, then add 1 tablespoon butter and swirl to coat pan bottom; when foaming subsides, carefully place 2 fillets in skillet, bone-side down. Immediately reduce heat to medium-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 minutes. Using 2 spatulas, gently flip fillets (see illustration below) and cook on second side until thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 minutes longer. Transfer fillets, one to each heated dinner plate, keeping bone- side up, and return plates to oven. Wipe out skillet and repeat with remaining 1 tablespoon each oil and butter and remaining fish fillets.
- Heat butter in 10-inch skillet over medium-high heat until butter melts, 1 to 1 1/2 minutes. Add almonds and continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 to 1 1/2 minutes; remove skillet from heat. Remove plates from oven and sprinkle fillets with parsley. Add lemon juice to browned butter and season to taste with salt; spoon sauce over fish and serve immediately with lemon wedges.
for the fish
for the browned butter
Time
35 minutesYield
Serves 4Ingredients
Fish
Browned Butter
Test Kitchen Techniques
Ingredients
Fish
Browned Butter
Test Kitchen Techniques
Ingredients
Fish
Browned Butter
Test Kitchen Techniques
Why This Recipe Works
The best fish meunière recipes produce perfectly cooked fillets that are delicately crisp and golden brown on the outside and moist and flavorful on the inside, napped in buttery yet light sauce. We found that the type of fish matters less than its freshness and the thickness of the fillet. For the perfect coating, there was no need to use eggs or bread crumbs. We simply dried the fillets, seasoned them with salt and pepper, allowed them to sit for five minutes, then dredged them in flour. A nonstick skillet coated with a mixture of oil and butter prevented sticking. For the sauce, we browned the butter in a stainless steel skillet, seasoned it with lemon juice, then poured the mixture over the fish. The lemon juice in the sauce added a pleasant lightness.
Before You Begin
Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.
Instructions
- Adjust oven rack to lower-middle position, set 4 heatproof dinner plates on rack, and heat oven to 200 degrees. Place flour in large baking dish. Season both sides of each fillet generously with salt and pepper; let stand until fillets are glistening with moisture, about 5 minutes. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, then add 1 tablespoon butter and swirl to coat pan bottom; when foaming subsides, carefully place 2 fillets in skillet, bone-side down. Immediately reduce heat to medium-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 minutes. Using 2 spatulas, gently flip fillets (see illustration below) and cook on second side until thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 minutes longer. Transfer fillets, one to each heated dinner plate, keeping bone- side up, and return plates to oven. Wipe out skillet and repeat with remaining 1 tablespoon each oil and butter and remaining fish fillets.
- Heat butter in 10-inch skillet over medium-high heat until butter melts, 1 to 1 1/2 minutes. Add almonds and continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 to 1 1/2 minutes; remove skillet from heat. Remove plates from oven and sprinkle fillets with parsley. Add lemon juice to browned butter and season to taste with salt; spoon sauce over fish and serve immediately with lemon wedges.
for the fish
for the browned butter
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