Entrée: France – Cernier à la Meunière (Grouper Meunière)

Serving Size: 4

Approximate Time

Prep 8 min

Cook 8 min

Total 16 min

Ingredients

4 grouper fillets (6–8 oz / 170–225 g each)
Salt and freshly ground black pepper, to taste
1 / 2 cup (60 g) all-purpose flour, for dredging
3–4 tbsp (45–60 g) unsalted butter
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) fresh lemon juice
2 tbsp (8 g) chopped fresh parsley
Lemon wedges, for serving

Instructions

1. Pat fillets dry and season both sides with salt and pepper; lightly dredge in flour and shake off excess.
2. Heat 2 tbsp butter and the olive oil in a large skillet over medium-high heat until foaming.
3. Add fillets and cook 3–4 minutes per side, until golden and just cooked through; transfer to a warm plate.
4. Reduce heat to medium; add remaining butter to skillet and let brown slightly, scraping up browned bits.
5. Stir in lemon juice and chopped parsley; taste and adjust seasoning.
6. Spoon sauce over fillets and serve immediately with lemon wedges.

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