Sole Meuniere is the dish that inspired Julia Child to learn how to cook. She was 36 years old, and according to her, this experience completely changed the course of her life. The dish was so delightful, that she wished to be able to recreate it at home. She then went on to teach an astonishing number of humans how to cook and appreciate food. She still inspires people today (including me). Sometimes, the experience of a dish hits me so hard. The taste, the flavor, the texture of the dish is so perfect, that I understand what she means. I was determined to see if this dish would be as life altering for me. I absolutely loved it, and every time I make it, I am reminded that the simplest dish (or fish) can be transformed with care and attention into a lovely meal that feels incredibly special.

I love this dish served with a nice French bread or sourdough and roasted asparagus.

Tilapia Meunière 

Ingredients

4 tilapia fillets 

1 cup flour

1 teaspoon salt

½ teaspoon black (or white) pepper

¼ cup clarified butter 

¼ cup unsalted butter

Small handful of fresh parsley

1 lemon

Instructions

1. Wash and chop parsley.
2. Wash and slice your lemon into wedges. 
3. Heat a large (12”) non-stick skillet over medium heat. 
4. Pour flour out on a plate. Add 1 teaspoon salt and ½ teaspoon pepper and stir to combine. 
5. Add 2 Tablespoons (a large spoon scoop) of clarified butter to your skillet. Heat until butter is melted and bubbly. 
6. While your butter is melting, pat fish dry with paper towels. Throw paper towels away and wash your hands. 
7. Get out 2 large plates to hold your fish. Dip your fish fillet into your flour one at a time and flip over to cover both sides. Place on your plates. 
8. Add 2 pieces of fish to your hot skillet. You don’t want your fish to touch or they will not crisp up and cook evenly. 
9. Cook your fish 2-3 minutes per side. Before you remove your fish from your skillet, poke a meat thermometer into the thickest part of the fish to make sure it has reached 145℉.
10. Wipe out your skillet with paper towels. Add 2 more Tablespoons of clarified butter and cook the other two fillets.
11. Put your fish on a large plate or platter. 
12. Melt your ¼ cup of unsalted butter. 
13. Pour your butter over your fish and serve with your lemon wedges.