Fish with lemon butter sauce (meunière)

My wonderful new friends and neighbors Jennie and Rosa who live in Vero Beach love delicious fish and asked for an easy recipe for Tile fish. The perfect recipe for any fish is a lemon butter sauce or meunière. It is an elegant recipe for sole, flounder, tile or even cod and haddock. Simply adjust the sauté time to suit the thickness of your fish. In general, with a thin Dover sole or flounder, cook 2 minutes per side - with a little bit more thickness you should sauté for 3 minutes per side.

Try this recipe once and you will fall in love with a winner - great for any time of year.

Directions:

2 fillets of fish.

2 large size lemons - zest and juice

1 TBL flour

2-3 TBL butter

2 TBL dry white wine - ie. Sauvignon Blanc

2 TBL Olive Oil

pinch of paprika

salt and black pepper

Optional - finely chopped parsley

Directions:

In a large skillet on medium heat melt 2 TBL butter and 1 TBL olive oil.

Prepare your fish by patting dry both sides using a paper towel. Lightly salt and pepper each side of the fish fillets.

On a plate add the flour and a pinch of paprika. Stir with a fork. Dip each fillet on both sides and shake off the excess.

Add the fillets into the hot oil and butter and sauté on each side for 2-3 minutes Depending on the thickness.

Quick Tip - Turn the fillets carefully with a wide spatula so as to not break the fillet however sometimes the thinnest fish fillets may split. Do not worry, just turn the pieces over.

Once the fish is sautéed, plate and reserve.

Keep the skillet on the heat and add 1-2 TBL more of butter and allow it to melt. When melted add in your white wine. Cook for 30 seconds. Add immediately the lemon zest and lemon juice. Shake lightly your pan to help develop the sauce. Taste and add more salt and black pepper as desired.

Quick tip - if you wish for a little more sauce, add a touch more white wine and butter. Shake the pan until you have the right amount and consistency.

Pour the sauce over the fish fillets OR you can add the fish back into the sauce, turn off the heat, and allow the fish to come up to temperature for 1 minute, while spooning the sauce over the fish several times before serving.

Top with fresh chopped parsley as you wish. Serve immediately.

ENJOY!!