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Fish A La Meunière

Fish A La Meunière

4.5rating out of 5

(4810 reviews from our customers)

Prep Time

30 min



For this simple French dish, you'll pan-fry fish fillets until golden and serve them over garlic mash. Garnish with a lemon and caper brown butter sauce for a rich citrus finish. Bon appétit!

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 lemon
3 garlic cloves
10g fresh parsley
1 bag of capers (15g)
120g baby leaf spinach
2 x 100g basa fillets †
3 white potatoes
You Will Need
Tin foil, butter, flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 garlic clove
  • 10g parsley
  • 1 bag of capers (15g)
  • 120g baby leaf spinach
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 368 kJ
87 kcal
1014 kJ
239 kcal
of which saturates
1 g
0.4 g
2.7 g
1.1 g
of which sugars
13 g
1 g
35.9 g
2.9 g
Fibre 1.9 g 5.3 g
Protein 8.5 g 23.4 g
Salt 0.17 g 0.47 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
1 garlic clove
10g parsley
flat parley (100%)
1 bag of capers (15g)
Capers, water, vinegar, salt.
120g baby leaf spinach
2 x 100g basa fillets
basa fillet (fish) 100%
1 white potato
  • Allergens highlighted by † (fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Boil a kettle

Cut the potatoes (skins on) into large, bite-size pieces

Peel the garlic


Add the chopped potatoes and peeled garlic cloves to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork tender


Cut the lemon[s] into quarters

Juice most of the lemon[s], saving 2 [4] wedges for garnish

Chop the parsley finely, including the stalks


Add 3 tbsp [6 tbsp] flour to a large plate with with a big pinch of salt and pepper

Press the basa fillets into the flour so they are evenly coated, shaking off any excess


Rinse the spinach, then pat it dry with kitchen paper

Once the potatoes are fork-tender, add the spinach to the pot and cook for a further 1 min or until the spinach has wilted

Drain everything and return to the pot and mash together with a large knob of butter

Season generously with salt and pepper, then cover the mash to keep warm until serving


Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the coated fish and cook on a high heat for 3-4 min on each side until golden and cooked through

Once done transfer the fish to a plate, cover loosely with tin foil and set aside

Tip: Your fish is cooked when it turns opaque and flakes easily


Wipe the pan clean with kitchen paper and return it to a medium heat

Add 5 tbsp [10 tbsp] butter to the pan and heat until melted, foaming and lightly browned, swirling the pan around, for approx. 1 min

Remove the pan from the heat and add the lemon juice, capers and parsley and gently stir it all together – this is your lemon-caper butter


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Serve the cooked fish over the mash and spoon the lemon-caper butter all over

Serve the remaining lemon wedges to the side


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