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Fish Meuniere

Fish Meuniere


This is a classic French recipe. Fish, dusted with flour and then fried in butter with lemon and parsley added. Cooking a la Meuniere, which translates like a miller’s wife, actually means cooking with flour.

Just like in one of my other favorite recipes the Chicken Veronique, where the winegrower’s wife prepared chicken with grapes, in this fish recipe the miller’s wife cooked the fish with flour.

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It is assumed that this method is applicable to flat fish varieties. Originally the fish was cooked whole, but now we use a fillet. Flat fish variety such as sole, flounder, or tilapia – they all work well in this recipe.

The flour prevents a delicate fish from falling apart and helps to thicken the sauce as well.

A lucky combination of very simple ingredients makes this dish quite tasty. The butter enhances other flavors creating a very satisfying dish. The Fish a la Meuniere is easy to prepare so it is ideal for busy days.

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Fish Meuniere


4 servings


  • 4 portions fish fillet (sole, tilapia or other white flat fish)
  • 1/3 cup flour (approximately)
  • Salt
  • Ground black pepper
  • 1 tbsp olive oil
  • 4 tbsp (2 oz/half a stick) butter
  • 1 large lemon
  • 1 tablespoon chopped parsley




Thinly slice a half of the lemon.

Dry the fish with a paper towel, season with salt and pepper.

Toss the fish in the flour, shaking off any excess.

In a frying pan, heat the olive oil, add the fish and fry for 2 minutes on one side. Flip the fish; add the butter, juice of half of the lemon, lemon slices, and cook for another 2 minutes. Add parsley.

Serve with the lemon slices and lemon-parsley sauce.

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  • Tip:

If you don’t have a big enough pan, cook the fish with the lemon slices in batches, transfer onto a platter, and quickly make the sauce: add the butter, lemon juice and parsley to the pan and cook for 1 minute. Pour the hot sauce over the fish.

If you like your fish very lemony double the lemon quantity.


Cook with pleasure!


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