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John Dory Fillets à la Meunière

Provided by NYTimes.com, February 15, 2006

The mild flavor and rich texture of the dory pair well with this classic French sauce.  

John Dory Fillets à la Meunière


  • 4 fillets John Dory or other white-fleshed fish like sea bass, each about 6 ounces
  • Salt and freshly ground black pepper
  • 1 tablespoon flour
  • 10 tablespoons unsalted butter
  • 1 lemon, halved and seeded
  • 4 tablespoons finely chopped flat-leaf parsley.


Season fillets with salt and pepper and lightly coat with flour.

Place a skillet large enough to hold fish in a single layer over medium-high heat. Add 4 tablespoons butter. When butter starts to foam, add fish and sauté, turning once, until golden, about 3 minutes on each side. Transfer fish to a serving platter, tent with foil to keep warm, and discard butter from pan.

Add remaining butter to pan, place over medium heat, add generous pinch of salt and allow butter to foam. When foam subsides and butter turns nut-brown, squeeze in all juice from lemon halves and add parsley. Swirl pan to blend sauce, spoon over fish and serve.

Serves 4