Sogliola alla Mugnaia

This preparation takes its name from the miller’s wife because it was traditionally she who had access to the flour in which the fish is classically dredged. The flour ensures browning, and creates a savory crust when whole, small fish or fish fillets are sautéed in clarified butter or oil. The fish is sauced with a quick pan sauce made with browned butter, chopped parsley, lemon, and capers. Roundfish, including sea bass, sea bream, and trout, are also excellent prepared alla mugnaia