Classic Meunière pan-fried brill with capers & lemon. Simple and very quick – this classic French recipe is one of the best ways to cook flat fish, but it doesn’t go short on butter. Many recipes suggest rolling the fish in seasoned flour prior to cooking, but I tend to avoid this now as so many people have gluten allergies.
Recipe courtesy CJ Jackson, Great British Seafood Revival – merlinunwin
Prep and cooking time: About 30 minutes
Serves: 2
Skill level Easy
Ingredients
2 brill fillets, un-skinned
50g butter
Salt and freshly ground black pepper
2 tsp capers
2 tbsp chopped parsley
Juice of ½ lemon
Method
- Trim the brill fillets if necessary. Melt the butter over a high heat in a large frying pan and season lightly with salt and pepper.
- The butter will foam and sizzle. When the butter has stopped sizzling it will begin to turn brown. Swirl the brown butter around the pan with care and then place the two fillets, flesh side down, into the butter.
- Lower the heat a little to prevent scorching the fish and cook for 90 seconds on the first side. Flip the fish over using a fish slice and press flat to prevent curling up and continue to cook
for a further 2 minutes. - Lift the fish onto a plate and allow to stand for 1 minute.
- Add the capers to the pan with the parsley and cook for a few seconds. Add the lemon juice to the pan and as it sizzles, pour over the fish straightaway. Serve with new potatoes or salad.