Entree: France – Flétan meunière (halibut prepared in the meunière style (pan-fried in butter with lemon and parsley))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

- 1 lb (454 g) halibut fillet
- 1/3 cup (45 g) all-purpose flour
- 1 tbsp (15 ml) olive oil
- 3 tbsp (45 g) butter
- 1 lemon, juice of 1/2 lemon and 1/2 lemon cut into wedges
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- salt, to taste
- black pepper, to taste

Instructions

1. Pat the 1 lb (454 g) halibut fillet dry with paper towels and season both sides with salt and black pepper. If the fillet is thicker than 1 inch (2.5 cm), slice into two portions of roughly equal thickness so each cooks evenly.
2. Spread 1/3 cup (45 g) all-purpose flour on a plate and dredge each portion, shaking off excess. Heat a 10–12 inch (25–30 cm) heavy skillet over medium-high heat and add 1 tbsp (15 ml) olive oil; warm until shimmering but not smoking (about 1–2 minutes).
3. Add the floured halibut to the skillet and cook, undisturbed, until golden on the first side, about 3–4 minutes; flip carefully and add 2 tbsp (30 g) of the butter to the pan. Continue to cook until the fish reaches an internal temperature of 145°F (63°C) measured at the thickest part and the fish flakes easily, about 2–3 minutes more depending on thickness.
4. Remove the fish to a warm plate and tent loosely with foil. Reduce heat to medium-low, add the remaining 1 tbsp (15 g) butter to the pan and swirl to melt; when the butter foams and begins to brown gently (aromatic and nutty, 1–2 minutes), squeeze the juice of 1/2 lemon into the butter and remove from heat.
5. Stir 2 tbsp (8 g) chopped parsley into the lemon-browned butter, taste and adjust salt and pepper. Spoon the sauce over each halibut portion, serve immediately with lemon wedges alongside.

Shopping note for the original pantry request:
Additional ingredients to purchase (3): all-purpose flour; olive oil; fresh flat-leaf parsley.
Compared with your original entered ingredients and permitted salt, black pepper and water. Check quantities before shopping.