Go Back
–+ servings

Rockfish Meuniere

Here's a version of Julia's Sole Meuniere using locally fresh seafood!
5 from 1 vote
Print Pin
Course: Main
Cuisine: French
Keyword: French, Julia Child, Rockfish
Servings: 4

Ingredients

Clarified Butter

  • 1 stick butter

Rockfish

  • 1 pound fresh rockfish
  • sea salt
  • freshly ground black pepper
  • 1/2 c all-purpose flour
  • 4 T clarified butter(from above)

Sauce

  • 4 T room temperature butter
  • 2 T chopped fresh parsley

Garnish

  • 4 lemon wedges

Instructions

Clarified Butter

  • Heat butter over LOW heat in a small saucepan.
  • Once it has melted and foam appears on the top, skim the foam off.
  • Tilt pan and remove the clear yellow liquid that remains to a small dish. Leave any solid particles that have settled on the bottom alone! You will have between 5-6 tablespoons, once this process is completed, Only 4 T is required for this recipe. Set aside.

Rockfish

  • Preheat oven to 200°F.
  • Cut the skinned rockfish filet into 3-4 serving sections. Pat dry with paper towels.
  • Lightly salt and pepper both sides.
  • Dredge both sides into the flour; shake off any excess.
  • Set heat to MED-HIGH. In a 12" skillet( I used a non-stick), add 4 T of the clarified butter; swirl to coat the pan. If using a smalller pan where you are cooking 2 portions at a time, use 2-3 T.
  • Cook portions 2-3 minutes. Turn over and cook an additional 2-3 minutes. It should appear lightly golden. Place rockfish on a rack over a rimmed baking sheet, Sprinkle with the chopped parsley. Then, place pan in oven while you complete the sauce.

Sauce

  • Wipe the pan CLEAN with paper towels or use a clean skillet.
  • Over MED-HIGH heat, add the 4 tablespoons of butter 1-2 minutes until it begins to turn a golden color. Remove from heat.
  • Plate the fish and drizzle the golden butter evenly over each.
  • Serve with a lemon wedge. Squeeze fresh juice over the top before enjoying with your favorite sides..