Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults alike. This is a restaurant-caliber recipe that you truly can prepare in 15 minutes! For fussy eaters, I cut back on the lemon juice a little. I like to serve this with ratatouille. Serve with lemon wedges.


Recipe Summary

10 mins
10 mins
20 mins
4 fillets


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C). Place 2 serving plates in the oven to pre-warm.

  • Divide oil between 2 large skillets and heat over medium heat until oil shimmers.

  • While oil is heating, sprinkle salt and pepper over both sides of fillets. Pour flour into a pie plate and dredge fillets on both sides until evenly coated.

  • Add butter evenly to both skillets and swirl to mix with oil. When foam subsides, add fish and cook until golden brown, 2 to 3 minutes per side.

  • Carefully turn fish over and cook until opaque white in the middle and starting to brown on the bottom, 1 to 2 minutes more. Transfer fish to the warmed plate and loosely cover with aluminum foil. Return plates to the oven.

  • Return skillets to medium-high heat. Add butter and cook until golden brown, 1 to 2 minutes. Remove from heat and stir in parsley and lemon juice. Spoon butter sauce over fish.

Cook's Note:

It's very easy to ruin the appearance of this dish by breaking the fish. It just takes a little bit of extra care when flipping and serving the fillets, by using 2 large skillets and 2 pre-warmed serving plates. Make a foil tent to keep them warm and moist while you make the sauce.

Nutrition Facts

373 calories; protein 23.2g; carbohydrates 12.2g; fat 25.6g; cholesterol 105.9mg; sodium 255.7mg. Full Nutrition