Preparing Brill Meunière

Brill Meunière is to my mind a really simple yet elegant French dish, featuring pan-fried brill fillets covered with a buttery, lemon sauce. This recipe enhances the delicate flavour of the fish and is perfect for a light yet opulent meal.

Serves 2

Ingredients

• For the fish:
  • 2 brill fillets (about 150 g each, skin-on or skinless)
  • 2 tbsp plain flour
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
• For the sauce:
  • 3 tbsp unsalted butter
  • 1 small lemon (juice and zest)
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp capers (optional, rinsed and drained)
• To serve:
  • 1 small bunch of watercress or steamed green beans (optional)
  • 2 lemon wedges

Equipment Needed

1. Mixing bowl or plate (for coating the fish with flour)
2. Non-stick frying pan
3. Spatula or fish turner
4. Small saucepan (for the sauce)
5. Fine grater (for lemon zest)
6. Juicer or reamer
7. Serving plates

Preparation and Cooking Times

• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes

Preparation

1. Prepare the fish:
   • Pat the brill fillets dry with paper towels.
   • On a plate, mix the flour with a pinch of salt and black pepper.
   • Lightly dredge the fillets in the seasoned flour, shaking off any excess.
2. Cook the fish:
   • Heat 2 tbsp of butter and 1 tbsp olive oil in a non-stick frying pan over medium heat.
   • Add the brill fillets to the pan (skin-side down if using skin-on fillets). Cook for 2–3 minutes per side, until golden brown and cooked through. Remove the fish from the pan and place it on serving plates. Cover loosely with foil to keep warm.
3. Make the sauce:
   • In a small saucepan, melt 3 tbsp butter over medium heat. Cook until it turns golden brown and smells nutty (this is called beurre noisette).
   • Stir in the lemon juice, lemon zest, parsley, and capers (if using). Remove from heat.
4. Assemble and serve:
   • Pour the sauce over the brill fillets.
   • Garnish with a sprig of parsley or watercress, and serve with lemon wedges on the side.
   • Pair with a light green salad, steamed vegetables, or crusty bread.

Nutritional Information (per serving)

• Calories: ~330 kcal
• Protein: 28 g
• Fat: 23 g
  • Saturated Fat: 13 g
• Carbohydrates: 4 g
  • Fiber: 1 g
  • Sugars: <1 g
• Sodium: ~200 mg