Wednesday, September 30, 2009

Sea bream meunière

So good. So fast.

2 sea bream fillets (about 3/4 inch thick)
pinch black pepper
pinch salt
1 tsp flour
2 tsp butter
fresh lemon juice

Pat fish dry, and sprinkle both sides with black pepper and salt. Sprinkle with flour. Melt butter in a large skillet over medium heat. Add fish to pan, and cook 5 minutes or until lightly browned. Carefully turn fish over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with lemon juice and serve hot.

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