Rainbow Trout Meuniere Recipe

Suitable for: Rainbow Trout, Black Bass, Yellow Perch, Ocean Perch, Red Snapper, Tilipia, Orange Roughy filets.

“Meuniere” means “miller-style,” that is, using the flour a miller would have in abundance.

Serves 4


Heavy-bottomed large skillet
Tongs or spatula
Flat-bottomed baking dish
Preheat oven to 425 degrees. 


1 ½ lb red snapper filets, cut into same-size portions
½ cup flour
½ tsp. salt
¼ tsp. pepper
4 Tbsp. olive or other oil
2 Tbsp. butter
1 whole lemon
1 lemon sliced or quartered

Rinse filets in cold water and pat dry.  Mix salt, pepper, and flour in a plastic bag.

Flour filets lightly.

In skillet, heat olive oil and brown floured filets lightly, removing fish to baking dish. Pour remaining oil out of skillet, add butter and heat till butter froths as it melts (“blooms”).  Cut lemon in half, squeeze all juice into foaming butter. Add parsley, gently scraping bottom of pan to collect any browned bits into sauce. Pour sauce over fish. Bake 8-12 minutes, till fish is just firm.  Remove and garnish with lemon slices or quarters.