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Fish A La Meunière

Fish A La Meunière

Rating
4.5rating out of 5

(3387 reviews from our customers)

Prep Time

30 min

Cuisine

French

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 fresh, citrus finish. Bon appétit!

Prep Time

30 min

Cuisine

French

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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!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
garlic-clove
3 garlic cloves
fresh-parsley
10g fresh parsley
Capers
1 bag of capers (15g)
Spinach
1 150g baby leaf spinach
Pangasius-fillet-(1)
2 x 100g basa fillets †
Potatoes
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)
  • 150g baby leaf spinach
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 353 kJ
83 kcal
1024 kJ
242 kcal
Fat
of which saturates
1 g
0.4 g
2.8 g
1.1 g
Carbohydrate
of which sugars
12.4 g
1 g
35.9 g
2.9 g
Fibre 1.9 g 5.5 g
Protein 8.2 g 23.8 g
Salt 0.16 g 0.48 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
lemon
1 garlic clove
garlic
10g parsley
flat parley (100%)
1 bag of capers (15g)
Capers, water, vinegar, salt.
150g baby leaf spinach
spinach
2 x 100g basa fillets
basa fillet (fish) 100%
1 white potato
potato
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

Boil a kettle

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

Peel the garlic

2

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

3

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

4

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

5

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

6

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 and cover loosely with tin foil and set aside

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

7

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

8

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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

Enjoy!

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