Hake Meuniere
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 Hake fillets, (4-ounce)
2 tablespoons All-purpose flour
1/2 tablespoon stk plus 1  unsalted butter, (¼ cup)
1 1/2 teaspoons Fresh lemon juice
1/4 teaspoon Salt
1 tablespoon Chopped fresh flat-leafed parsley leaves

Preparation

1 Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and cook fish 3 minutes each side, or until just cooked through. 2 Reduce heat to moderately low. Cut remaining butter into pieces and add to skillet. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam). Serve hake fillets with butter. 3 Yield: 4 servings