Entrée: France – Cernier à la Meunière (Grouper Meunière)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 8 min

Total 16 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 grouper fillets (6–8 oz (170–225 g) each)
Salt and freshly ground black pepper, to taste
1 / 2 cup (60 g) all-purpose flour, for dredging
3–4 tbsp (45–60 g) unsalted butter
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) fresh lemon juice
2 tbsp (8 g) chopped fresh parsley
Lemon wedges, for serving

Show original ingredient measurements

4 grouper fillets (6–8 oz / 170–225 g each)
Salt and freshly ground black pepper, to taste
1 / 2 cup (60 g) all-purpose flour, for dredging
3–4 tbsp (45–60 g) unsalted butter
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) fresh lemon juice
2 tbsp (8 g) chopped fresh parsley
Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat fillets dry and season both sides with salt and pepper; lightly dredge in flour and shake off excess.
2. Heat 2 tbsp (30 ml) butter and the olive oil in a large skillet over medium-high heat until foaming.
3. Add fillets and cook 3–4 minutes per side, until golden and just cooked through; transfer to a warm plate.
4. Reduce heat to medium; add remaining butter to skillet and let brown slightly, scraping up browned bits.
5. Stir in lemon juice and chopped parsley; taste and adjust seasoning.
6. Spoon sauce over fillets and serve immediately with lemon wedges.

---

1. Pat fillets dry and season both sides with salt and pepper; lightly dredge in flour and shake off excess.
2. Heat 2 tbsp butter and the olive oil in a large skillet over medium-high heat until foaming.
3. Add fillets and cook 3–4 minutes per side, until golden and just cooked through; transfer to a warm plate.
4. Reduce heat to medium; add remaining butter to skillet and let brown slightly, scraping up browned bits.
5. Stir in lemon juice and chopped parsley; taste and adjust seasoning.
6. Spoon sauce over fillets and serve immediately with lemon wedges.

---