Entrée: France – Daurade à la meunière (Dorado in the Miller's Style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

4 snapper fillets, about 1 lb total (454 g total)
Salt, to taste
Black pepper, to taste
1/2 cup (60 g) flour, for dredging
4 tbsp (60 g) unsalted butter
2 tbsp (30 ml) olive oil
Juice of 2 lemons
Fresh parsley, chopped for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the snapper fillets with salt and pepper. Dredge each fillet lightly in flour, shaking off excess.
2. Heat olive oil and 2 tablespoons (30 ml) of butter in a large skillet over medium-high heat.
3. Add the fillets to the pan and cook for about 3 minutes per side or until golden brown and cooked through. Transfer to a plate.
4. In the same pan, reduce heat to low and add the remaining butter and lemon juice. Stir until the butter is completely melted and forms a smooth sauce.
5. Pour the sauce over the snapper fillets and garnish with chopped parsley before serving.

1. Season the snapper fillets with salt and pepper. Dredge each fillet lightly in flour, shaking off excess.
2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
3. Add the fillets to the pan and cook for about 3 minutes per side or until golden brown and cooked through. Transfer to a plate.
4. In the same pan, reduce heat to low and add the remaining butter and lemon juice. Stir until the butter is completely melted and forms a smooth sauce.
5. Pour the sauce over the snapper fillets and garnish with chopped parsley before serving.