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Sea Trout Meunière

Yield 2 to 4 servings


  • 4 (1/2-pound) whole-dressed sea trout
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 3/4 cup butter or margarine, divided
  • 3 tablespoons lemon juice
  • 2 teaspoons chopped fresh parsley
  • Lemon wedges

How to Make It

  1. Rinse fish thoroughly in cold water; pat dry. Rub fish with salt and pepper; dredge in flour.

  2. Melt 1/2 cup butter in a large skillet over medium heat. Add fish; sauté 8 minutes on each side or until fish flakes easily when tested with a fork. Transfer fish to a warm serving platter; sprinkle with lemon juice and chopped parsley. Set aside, and keep warm.

  3. Brown remaining butter in a small saucepan; pour over fish. Garnish with lemon wedges, and serve immediately.

Oxmoor House Homestyle Recipes