Crackling Fish Fillets

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This is a modern, Monday-to-Friday, healthy and updated version of sole meunière, that wonderful haute cuisine fish fried in clarified butter and sauced with more butter seasoned with lemon and parsley. Here the fish is sautéed in a nonstick pan to create the required crusty exterior without all that fat. The pan is then deglazed with water and lemon juice to create a light sauce. A single tablespoon of butter and some minced parsley is stirred into the sauce to add finish and flavor