I love fish dishes!

I always have different kinds of fish in the freezer, and I took out three kinds of fish for this dish.

Cod

Catfish

Sea bass

Any thin, lean, white-fleshed fish will do for this recipe.

Since I am using a combinations of fish,

instead of Sole Meunière, I call this dish

Poisson Meunière (Fish with Lemon and Brown Butter Sauce)

My mise en place, which includes all ingredients and supplies organized and ready, are the fish, salt, pepper, flour, butter, chopped fresh parsley, and lemon.

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I prepared the fish by first rinsing it well and patting it dry with paper towels. I seasoned the fish with salt and pepper, then coated the fish with flour, shaking off the excess.

I heated olive oil in a large skillet on medium to high heat and then swirled butter until totally melted. Then I added the fish.

I cooked the fish until it was golden brown for 2 to 3 minutes, then carefully turned the fish to cook the other side for 1 to 2 minutes until golden brown, but opaque in the center.

When the fish was cooked, I transferred the fish onto a serving plate, discarded the drippings, and wiped the skillet with paper towels.

Using the same skillet over medium to high heat, I added the butter. Cook the butter until golden brown, about 2 to 3 minutes.

I removed the skillet from the heat and added in the parsley and the juice of a lemon. Then I carefully poured the sauce on the fish. You may spoon the lemon butter sauce if you wish.

Simply garnish with lemon wedges.

You can serve it with bread, rice, or whipped potatoes.

I ate my Poisson Meunière with boiled Honey Gold Potatoes

buttery sweet flavor with velvety golden flesh and delicate skin.

You don’t need to live near a bistro in Paris to enjoy French cooking. With a little practice, any home cook can utilize French cooking methods. ¹

Reference
https://en.wikipedia.org/wiki/Sole_meuni%C3%A8re
¹ https://www.masterclass.com/articles/fundamentals-of-french-cooking

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