Tilapia Meunier

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A classic meunier is simply a mild white fish seasoned and lightly dredged in flour, sauteed in butter and garnished with chopped parsley. In this recipe, the addition of lemon brightens the flavor. A handful of toasted stale breadcrumbs can be added to the lemon-butter mixture to create a slightly more substantial sauce with a note of toasty flavor.

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Steps

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Rinse fillets and pat dry.

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In small bowl combine flour , salt , pepper and thyme.

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Pour the dry mixture out onto a plate and dredge each fillet , lightly covering all surfaces.

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Set aside.

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Cut stick butter into 1 oz.

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Pats.

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Set aside.

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Heat 1 / 3 of oil in large skillet over medium-high heat.

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Place 2 fillets in skillet and saute for several minutes on each side.

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Remove fillets from skillet , place on plate , and sprinkle with 1 / 3 parsley.

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Set in your oven as the remaining heat of fillet will crisp the fresh parsley.

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Repeat until all fillets are cooked.

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Pour off the oil and wipe skillet dry.

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Return skillet to heat and begin melting butter , 1 oz at a time until bubbling hot , but not brown.

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Quickly add the lemon juice and slices.

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Stir gently in the skillet until combined and warm.

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Pour over fillets and serve.

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Ingredients

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tilapia fillets, salt, fresh parsley, butter, flour, pepper, lemon juice, dried thyme, olive oil, lemon, capers