Cod Meunière
Sole Meunière is a classic French dish, that is quick and simple to make but still hits the spot in terms of flavour.
I like to use cod loin instead of sole, but any white fish will work equally well. The fish is first coated in seasoned flour then fried in butter until golden.
The 'sauce' consists of butter, melted and cooked until golden, lemon juice and parsley. It's not dissimilar to Beurre Blanc, but is easier to make, and in my view, more flavourful.
Capers are optional, but they work so well with the sauce and that it would be a shame to leave them out!
130g cod loin per person
Plain flour
Seasoning
Knob of butter
Olive oil
85g butter
1 lemon
Parsley
Capers
- Juice the lemon.
- Finely chop a handful of parsley.
- Scatter some plain flour across a dinner plate then season.
- Dip the cod loin pieces in the seasoned flour, until both sides are lightly coated.
- Place a generous knob of butter in a frying or sauté pan. Drizzle over a little olive oil.
- Melt the butter over a medium heat, then carefully add the cod loin pieces.
- After 4-5 minutes, the cod should be golden underneath. Using a fish slice, carefully turn the cod and cook for a further 3-4 minutes until the second side has browned. Note that the cooking time will vary depending on the thickness of the cod loin pieces. when the fish starts to flake, and is no longer translucent then it's ready to eat.
- Carefully remove the fish from the pan and set aside.
- Lower the heat slightly and remove any burnt bits from the bottom of the pan.
- Add the butter and cook until the butter has melted and started to turn brown. Turn off the heat and add the lemon juice and capers.
- Now return the cod to the pan and spoon over the sauce.
- Serve scattered with fresh parsley.
