History:
Here is a dish steeped in culinary history, it was widely known as the favorite dish of the French King Louis XIV who ruled from 1643-1715. The term “Meuniere” translates from the French word for “Miller” who would have ground the flour used to coat the fish. It has become such a staple of French cooking that it inspired Julia Child to write her cookbook and that’s good enough for me.
Ingredients:
Sable Black Cod (or any white fish)
Butter
Lemon
Garlic
Flour
Herbs
Spices
Directions:
This is a very simple yet elegant French dish (so don’t be intimidated by the name, as it means fish cooked with a simple brown butter sauce!). Start by pat drying off your fish (GENTLY). On a plate, mix flour, spices (I put some salt, pepper, and paprika but you can spice it up with whatever you like!). Coat the fish on both sides shaking off any excess.
In a pan, get your butter nice and bubbly, and then gently place the fish skin side down (seriously, do NOT do it the other way, or your skin won’t properly crisp). Sear the skin until crispy, and baste the top of the fish as you cook.
On 350 degrees (F), bake your fish in a pan as you prepare the butter sauce.
With the remaining butter in your pan until slightly brown, add garlic, herbs (anything you like, I used parsley), and lemon slices. Cook down slightly.
Serve with vegetables and rice of your liking and top with the wonderful butter (YUM) sauce.
Official Statement: Today you made
a wonderful Sable Black Cod Meunière served with a simple browned butter sauce and lemon.
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