Fish a La Meuniere

Fish a La Meuniere

5.00rating out of 5

(1522 reviews from our customers)

Prep Time

30 min



Use within

3-4 days

This is a classic French technique for cooking delicate fish. Meunière translates as ‘millers wife’, referring to the flour used to coat the fish fillets before they’re pan-fried. This seals the fish and gives it a lovely crust. The browned butter is finished with lemon, capers and parsley for a perfectly salty, citrus kick, reminiscent of the sea.

Prep Time

30 min



Use within

3-4 days

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In Your Box
Ingredients for 2 people (double for 4)
1 lemon
3 garlic cloves
10g fresh parsley
15g caper buds
2 basa fillets †
300g potatoes
120g baby spinach
You Will Need
Tin foil, butter, flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • lemon
  • garlic clove
  • 10g parsley
  • 15g capers
  • basa fillets<span class="strong">†</span>
  • potatoes
  • baby leaf spinach
Typical Values per 100g per serving
Energy 259 kJ
61 kcal
1165 kJ
276 kcal
of which saturates
0.8 g
0.3 g
3.8 g
1.5 g
of which sugars
7.1 g
1.1 g
31.9 g
4.7 g
Fibre 0 g 0.2 g
Protein 6.7 g 30.3 g
Salt 0.23 g 1.02 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
garlic clove
10g parsley
15g capers
capers, brine (water, salt), spirit vinegar.
basa fillets
baby leaf spinach
  • 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)
1 Fish A La Meuniere

Boil a kettle

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

Peel the garlic

2 Fish A La Meuniere

Add the potatoes and whole garlic cloves to a large pot of boiling water with a large pinch of salt

Cover with a lid and cook for 15 min or until fork-tender

3 Fish A La Meuniere

Cut the lemon[s] into quarters 

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

Chop the parsley finely, including the stalks

4 Fish A La Meuniere

Mix 3 tbsp [6 tbsp] flour with a large pinch of salt and pepper and spread the flour out on a large plate

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

5 Fish A La Meuniere

Once you can pierce the potatoes easily with a fork, add the spinach to the pot and cook for a further 1 min or until the spinach has wilted

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

Season generously with salt and pepper

Cover the mash to keep warm until serving 

6 Fish A La Meuniere

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

Once hot, add the fish and cook on a high heat for 2 min on each side 

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


7 Fish A La Meuniere

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 swirl the pan around to combine


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Serve the fish over the mash and spoon the lemon caper butter over and around

Serve the remaining lemon wedges to the side


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