Whiting Meuniere

1. 1

   Season fish with salt and pepper and squeeze 1 lemon half over fish.

2. 2

   Heat 2 tablespoon butter and oil in a large skillet over medium heat until bubbling.

3. 3

   Spread flour into a shallow bowl. Dredge fish through the flour until lightly coated on both sides.

4. 4

   Cook fish in the bubbling butter mixture, working in batches, until fish is golden on both sides and flakes easily with a fork, 5 to 10 minutes per side. Transfer cooked fish to a serving platter.

5. 5

   Increase heat under skillet to medium-high; add remaining 2 tablespoons butter. Cook and stir butter until fragrant and starting to turn brown, 2 to 3 minutes. Add garlic to brown butter and remove skillet from heat. Stir capers into garlic mixture and squeeze remaining lemon half over mixture. Pour caper sauce over cooked fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.