Entrée: France – Daurade à la meunière (Dorado in the Miller's Style)

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 10 min

Cook 6 min

Total 16 min

Ingredients

4 snapper fillets, about 1 lb total (454 g total)
Salt, to taste
Black pepper, to taste
1/2 cup (60 g) flour, for dredging
4 tbsp (60 g) unsalted butter
2 tbsp (30 ml) olive oil
Juice of 2 lemons
Fresh parsley, chopped for garnish

Instructions

1. Season the snapper fillets with salt and pepper. Dredge each fillet lightly in flour, shaking off excess.
2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
3. Add the fillets to the pan and cook for about 3 minutes per side or until golden brown and cooked through. Transfer to a plate.
4. In the same pan, reduce heat to low and add the remaining butter and lemon juice. Stir until the butter is completely melted and forms a smooth sauce.
5. Pour the sauce over the snapper fillets and garnish with chopped parsley before serving.