Fish Meunire


  • 4 fillets white fish (panga, sole, sea bass)
  • Salt and pepper
  • 100 ml (3.3 fl oz)
  • 3 tbsp oil

  • 4 lemon slices
  1. Put salt and pepper to fish.
  2. Toss the fish in the flour, coating well, and shake off any excess.
  3. Heat the oil in a frying pan and add the fish.
  4. Steak both side of the fish until golden.
  5. Squeeze lemon and add the juice to the fish when you eat.
This entry was posted in All, Courses, Europe, Fish, France, Ingredients, Seafood, Steak, Worldwide and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *