When it comes to trying new food in a foreign country I’m more adventurous now than I was back in the 90’s when I played it safe.
As if the original 13-hour route from our starting point in Germany to Saint Tropez in France wasn’t long enough, we deviated and made a short visit to Belgium.
We squeezed in a tour of a church, a rock climb (real rock, not the man-made rock wall) and then ate lunch at a locally owned restaurant with lots of Belgium charm. It had a cozy combination of modern and antique style.
I will always remember it for its design and the taste of my meal. Flavor, as well as smell, is such strong trigger of emotions and memories.
Playing it safe I ordered a simple, classic Belgian dish of pan-seared fish, aka Sole Meunière. Although simple, this fish recipe influenced by French cooking didn’t lack in flavor.
As a matter of fact, fish à la meunière is one of my favorite ways to prepare fish to this day. It’s similar to Andrea’s tilapia, another simple recipe I adore.
Here you can see a Belgian chef in action, preparing his Sole Meunière.
Finding sole in my city is hit or miss, so I use whatever white fish fillet is on sale. I mean, it’s all about keeping it simple, right? And let me tell you, this dish is simplicity at its best. When ingredients are perfect, less is more.
As a matter of fact, this simple Belgian fish à la meunière recipe is here to prove it. Lightly fried white fish topped with brown butter lemon parsley sauce your family will love.
Simple Fish Recipe – Fish à la MeunièreYou need this #simple & delicious Belgian #fish #recipe in your life right now! Click To Tweet
4 white fish fillets (sole, cod, pollock, or
Salt and pepper to taste
4 tablespoon all-purpose flour
4 tablespoons butter
Juice of 1 lemon
2 tablespoons chopped fresh
~ Free Tip ~
Frozen fish tends to keep the moisture and fall apart when turning in the pan. Use fresh fish whenever you can. It tastes much better and has a better texture.
In a shallow dish add flour. Season the fish with salt and pepper then gently press into the flour to coat. Shake off the excess flour.
In a large non-stick pan or cast iron skillet melt the butter over medium-high heat. When the butter begins to foam add the fish and then reduce the heat to medium.
Cook the fish 3-4 minutes on each side. Transfer the fish to a plate and keep warm.
Remove the skillet from the heat. Add the lemon juice and chopped parsley. Spoon the lemon butter sauce over fish fillet.
Serve alongside boiled potatoes (like the Belgians do) and your favorite vegetables.
Pin it: Simple Fish Recipe – Fish à la Meunière
See this recipe featured at The Sits Girls.
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