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    You are in: Home / Recipes / Fish Meuniere With Capers Recipe
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    Fish Meuniere With Capers

    Fish Meuniere With Capers. Photo by breezermom

    1/2 Photos of Fish Meuniere With Capers

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    IngridH's Note:

    This is from the America's Test Kitchen Cookbook, 2006 edition. This kind of made me think of chicken piccata, only made with fish. Use a flatfish, like sole or flounder for best results.

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    Units: US | Metric


    1. 1
      For the fish: Set oven to 200 degrees, and place a heatproof plate in the oven.
    2. 2
      Place flour in a baking dish. Season dry fish fillets with salt and pepper, set aside for 5 minutes or until moisture shows on the surface.
    3. 3
      Coat fish with flour, shake off any excess, and set aside on a baking sheet.
    4. 4
      In a large (12 inch) non-stick skillet, heat 1 tablespoon of the oil over high heat until shimmering.
    5. 5
      Add 1 tablespoon of butter and swirl to coat the bottom of the pan. Add two fillets skin side up, to the skillet, and reduce heat to medium high. Cook the fish without distubing it, about 3 minutes, or until the edges are opaque and the bottom is golden.
    6. 6
      Carefully flip the fish (you may need two spatulas to do this without breaking it), and continue to cook for another two minutes or until the thickest part flakes when a toothpick is inserted.
    7. 7
      Transfer the fish to the oven to keep warm while you cook the remaining fillets.
    8. 8
      Wipe the pan clean, and repeat steps 6 through 11 with the other two fillets.
    9. 9
      For the browned butter: Heat remaining 2 tablespoons butter in a stainless steel skillet over medium high heat until the butter melts.
    10. 10
      Continue to cook, swirling the pan, until the butter is golden brown and smells nutty, about 1 - 1 1/2 minutes more. Remove from heat.
    11. 11
      To serve: Remove fish from the oven and sprinkle with parsley. Add the lemon juice and capers to the browned butter, swirl to combine. Taste butter sauce, add salt or pepper to taste. Spoon the butter sauce over the fish, and serve immediately.

    Ratings & Reviews:

    • on April 11, 2011


      Very good! I used sole but my pieces were quite a bit thinner than called for in the recipe - still came out wonderful -- thanks for sharing!

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    • on February 22, 2011


      I made this exactly as posted, and this turned out delicious! I halved the recipe, and was really tempted to cut the butter for the portion I made. But I'm so glad I didn't. Absolutely wonderful! Thanks for sharing, IngridH!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2009


      This recipe made it into our Book #242923! 11/19/09 - This was super good and really does taste like a fish picatta! (I used cod fish). I did add some white wine and minced garlic to the sauce, but otherwise made as directed. This is a nice quick and upscale dish that was perfect for our lunch today. Thanks so much for sharing the recipe. :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Fish Meuniere With Capers

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 386.4
    Calories from Fat 246
    Total Fat 27.4 g
    Saturated Fat 12.5 g
    Cholesterol 119.1 mg
    Sodium 613.1 mg
    Total Carbohydrate 12.6 g
    Dietary Fiber 0.6 g
    Sugars 0.2 g
    Protein 22.1 g

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