France · Fish and Seafood Dishes

Cod Meunière

A classic French technique where cod fillets are lightly floured, pan-fried in butter and olive oil, then finished with a nutty brown butter sauce with lemon and garlic — one of the finest ways to cook delicate white…

40 min✻3 servings✻300 kcal
Cod Meunière

Ingredients

  • cod fillet600 g
  • wheat flour4 tbsp
  • unsalted butter50 g
  • olive oil1 tbsp
  • garlic cloves3 piece
  • lemon1 piece
  • fresh parsley1

Method

  1. 1Thoroughly pat cod fillets dry on all sides. Season generously with salt and pepper.
  2. 2Pour flour into a wide plate. Coat each piece of cod in a thin layer of flour, then tap to shake off all excess. The fish should be just lightly dusted.
  3. 3Heat olive oil and half the butter in a large pan over medium heat. When the mixture starts to foam, carefully add the fish. Cook 3-4 minutes per side until golden. Transfer fish to a warm plate.
  4. 4Reduce heat to minimum. Add remaining butter to the same pan. Once melted, add thinly sliced garlic and cook 30-40 seconds until fragrant. Watch as the butter turns golden-brown (beurre noisette).
  5. 5Pour in the juice of half a lemon. It will sizzle and deglaze the pan. Cook, stirring, about 1 minute until the sauce thickens slightly. Remove from heat and stir in chopped parsley.
  6. 6Immediately pour the hot sauce over the fish. Serve with lemon wedges.