Fish meunière is a classic French restaurant dish that is ideally suited for home preparation. Fillets of sole or flounder are dredged lightly in flour and sautéed in a moderately hot pan until a golden crust forms, leaving the inside moist and flavorful. (The term meunière refers to “miller’s wife,” a nod to the flour in the recipe.)

A brown butter sauce seasoned with lemon is then poured over the fish. What could be simpler, more delicious, or better suited to weeknight cooking at home?

Once you master this recipe, you can swap out ingredients to create dozens of other simple fish sautés.

Total Cooking Time: 25

Preparation Time: 5

Active Cooking Time: 20

Make Ahead: Serve immediately

Yield: 4 servings

Difficulty: Intermediate