Meunière

Roughly translated as in the manner of miller’s wife, the term à la meunière refers to a French cooking technique in which a whole fish or fish fillets are lightly dusted in flour and then sautéed in butter. Traditionally, meunière dishes are made with white flesh fish and are commonly finished off with the addition of lemon juice and parsley, but the technique is easily adapted by replacing the main ingredients or incorporating additional elements such as capers or almonds. The most common dish prepared with this technique is called sole meunière.