Fish Meunière Bento

Name: Fish Meunière Bento
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 2 fillets (3.5 to 5 ounces, or 100 to 150 g) red snapper or sole (or other thin white fish); 2 fillets (3.5 to 5 ounces, or 100 to 150 g) red snapper or sole (or other thin white fish); 2 fillets (3.5 to 5 ounces, or 100 to 150 g) red snapper or sole (or other thin white fish); 2 fillets (3.5 to 5 ounces, or 100 to 150 g) red snapper or sole (or other thin white fish); Salt and black pepper, to taste; Salt and black pepper, to taste; 2 tablespoons (30 ml) cornstarch; 2 teaspoons vegetable oil; 2 teaspoons butter; 1 teaspoon chopped parsley, for garnish; 2 slices lemon, for garnish

Preparation info

Yield:
2
Servings

Difficulty
Easy
Ready in
10 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

Meunière is a cooking technique used for fish dishes. Fillets of fish (often flat white fish) are dredged in flour (or cornstarch in this recipe) and fried in melted butter. The flat fish cooks quickly, so you can make it in the morning.

Ingredients

Fish Meunière

2 fillets (3.5 to 5 ounces, or 100 to 150 g) red snapper or sole (or

Asia
Japan
Fish course
Pescatarian

Method

Cut each fillet into 2 pieces and pat dry with paper towels. Sprinkle both sides of the fish with salt and pepper. Lightly dredge the fish in cornstarch.
Heat the oil in a large skillet over medium heat. Add the fish and cook for about 3 minutes on one side. Flip, cover the pan, and cook for another 2 to 3 minutes.
Turn off the heat, add the butter, a