Fish Meunière With Browned Butter And Lemon

Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.

1. FOR THE FISH: Adjust oven rack to lower-middle position, set 4 heatproof dinner plates on rack, and heat oven to 200 degrees. Place flour in baking dish or pie plate. Pat fish dry with paper towels, season both sides generously with salt and pepper, and let stand until fillets are glistening with moisture, about 5 minutes. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, then add 1 tablespoon butter and swirl to coat pan bottom. Carefully place 2 fillets, skinned side up, in skillet. Immediately reduce heat to medium-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 minutes. Using 2 spatulas, gently flip fillets and cook on second side until thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 minutes longer. Transfer fillets, one to each heated dinner plate, keeping skinned side down, and return plates to oven. Wipe out skillet and repeat with remaining 1 tablespoon oil, remaining 1 tablespoon butter, and remaining fish fillets.
3. FOR THE BROWNED BUTTER: Heat butter in 10-inch skillet over medium-high heat until butter melts, 1 to 1-1⁄2 minutes. Continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 to 1-1⁄2 minutes. Remove skillet from heat.
4. Remove plates from oven and sprinkle fillets with parsley. Add lemon juice to browned butter and season with salt to taste. Spoon sauce over fish and serve immediately with lemon wedges.

FISH MEUNIÈRE WITH CAPERS
Add 2 tablespoons rinsed capers along with lemon juice in step 3.

FISH MEUNIÈRE WITH TOASTED SLIVERED ALMONDS
Add 1⁄4 cup slivered almonds to skillet when butter has melted in step 2.