Sautéed Fish Fillets Meunière with Sauce Grenobloise

Recommended side dish: buttered green beans and roasted potatoes tossed with parsley

Makes 4 servings
Hands-on time: 15 minutes
Total preparation time: 40 minutes

Trout Meuniere Grenobloise


  • Four 6-ounce pieces, skinless, mild-flavored fish fillets, such as trout, tilapia or catfish
  • 2 cups milk
  • 1 cup unbleached all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • Grenobloise Sauce (recipe below)


  1. Cover the fish with the milk, cover, and chill for at least 30 minutes. Spread out the flour in a pie plate lined with wax paper or parchment.
  2. Drain the fish, discarding the milk. Season the pieces with salt and pepper to taste. Heat the oil in a large nonstick or stick resistant skillet over moderately high heat. Toss the 4 fillet pieces in the flour, lifting the wax paper on both sides to move the fish around; shake off the excess flour. Place the pieces in the skillet and sauté them, turning once, for 3 minutes per side, or until they are golden and almost cooked through. Transfer the fillets to dinner plates and cover them with foil to keep them warm. Make the grenobloise sauce in the same skillet you cooked the fish. Spoon some of the sauce over each portion and serve.

Sauce Grenobloise
1 lemon
2 – 3 tablespoons unsalted butter
2 tablespoons drained brined capers
2 tablespoons finely chopped parsley

Remove the peel and pith from the lemon with a serrated knife and cut the lemon into sections.

Add the butter to the same skillet that the fish was cooked; cook, stirring, until it turns a deep brown and smells nutty, about 3 minutes. Remove from heat and stir in lemon pieces, capers, and parsley; swirl skillet to combine. Spoon sauce over fish. Serve immediately.


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