Fried Fish (à la Meunière)

10:05 am on 8 October 2005

The tastiest and most effective way to cook white seafish - such as tarakihi, snapper, gurnard or cod - also happens to be the simplest. You need three basic ingredients, though I add two more if I've got them handy. I adapted this recipe from one of Lois Daish's Listener columns of 10 or 15 years ago, and it makes a perfect quick meal for two.

(Serves 2)


  • 2 fillets of fresh tarakihi
  • 100 gms clarified butter
  • 1 juicy lemon


Heat the pan, then add most of the butter and the juice of half the lemon. Wait till it crackles.

Add the fish, turning once. The fish will cook in minutes - as soon as the flesh turns milky right through - and you will need to place it in a warm oven while you ...

Drop the last knob of butter and squeeze the rest of the lemon into the pan. Give it maximum heat till it reduces to about half.

Pour over the fish and serve.

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