Fish a La Meuniere

Fish a La Meuniere

Rating
5.00rating out of 5

(1518 reviews from our customers)

Prep Time

30 min

Cuisine

French

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

Cuisine

French

Use within

3-4 days

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What is Gousto all about?

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In Your Box
Ingredients for 2 people (double for 4)
Lemon
1 lemon
garlic-clove
3 garlic cloves
fresh-parsley
10g fresh parsley
Capers
15g caper buds
Pangasius-fillet-(1)
2 basa fillets †
Potatoes
300g potatoes
Baby-spinach
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

  • Unwaxed lemon
  • Garlic
  • Parsley
  • Caper buds
  • Basa fillets<strong>†</strong>
  • Potatoes
  • Baby leaf spinach
Typical Values per 100g per serving
Energy 259 kJ
61 kcal
1165 kJ
276 kcal
Fat
of which saturates
0.8 g
0.3 g
3.8 g
1.5 g
Carbohydrate
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
Unwaxed lemon
Garlic
Parsley
Caper buds
Capers, brine (water, salt), spirit vinegar.
Basa fillets
Potatoes
Baby leaf spinach
Allergens
  • 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

8

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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

Enjoy!

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