If you cook a fish la meuniere what do to it?

1. Preparation:

* Choose your fish: The classic choice is sole, but flounder, cod, or any firm-fleshed, flat fish will work well.

* Clean and prepare the fish: Pat the fish dry with paper towels, and score the skin with a sharp knife to help it crisp up during cooking.

* Season: Salt and pepper the fish generously.

2. Cooking:

* Heat butter: Melt a generous amount of butter (about 2 tablespoons per fish) in a pan over medium heat. The butter should be sizzling but not smoking.

* Cook the fish: Gently place the fish, skin side down, in the pan. Cook for 3-5 minutes per side, or until the fish is cooked through and flakes easily. Don't overcrowd the pan.

* Browning: Once the fish is cooked, tilt the pan and spoon the hot butter over the fish to brown it.

* Optional: Add lemon: Add a squeeze of fresh lemon juice to the pan just before serving.

3. Serving:

* Garnish: Sprinkle the fish with chopped parsley and serve immediately.

* Accompaniments: Serve with a side of roasted vegetables, mashed potatoes, or a simple green salad.

Key points:

* Butter is crucial: "À la meunière" literally translates to "miller's style," referring to the abundant use of butter in the dish.

* Don't overcook: Fish is delicate and cooks quickly. Overcooked fish will be dry and tough.

* Don't flip too often: Flipping the fish too many times will prevent the skin from browning properly.

Enjoy your delicious fish à la meunière!