This simple fried fish dish originated in Normandy, and traditionally uses sole, but can be prepared using any type of fish.

We have opted to use basa, a flaky white fish that soaks up flavour easily. Fish à la meunière is a great dish for first time cooks as it is pretty simple with basic seasonings which you can adjust to your taste. The meunière sauce originates from browning butter – or beurre noisette – giving this dish a distinctive nutty taste.

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Fish à la meunière

Fish à la meunière originates in Normandy, and traditionally uses sole, but this recipe uses basa, a flaky fish that soaks up flavour easily.
Prep Time20 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: French
Keyword: French main course recipe, Fish recipe, Traditional French Recipe, Seafood recipe, Fish à la meunière
Servings: 2 people
Author: Gousto


  • 20 g capers
  • 3 white potatoes
  • 2 x 100g basa fillets
  • 120 g spinach
  • 3 garlic cloves
  • 10 g parsley
  • 1 lemon
  • Butter
  • Flour
  • Pepper
  • Salt
  • Vegetable oil


Garlic mash

  • Boil a kettle
  • Cut the potatoes (skins on) into large, bite-sized pieces
  • Peel the garlic cloves
  • Add the chopped potatoes and peeled garlic to a pot of boiled water. Add a pinch of salt and bring to the boil over a high heat.
  • Once boiling, cook for 12-15 min or until fork-tender
  • Cut the lemon into quarters
  • Squeeze the juice of 2 lemon quarters into a small bowl (save the rest for garnish!)
  • Chop the parsley finely, including the stalks
  • Wash the spinach, then pat it dry with kitchen paper
  • Once the potatoes are fork-tender, add the spinach to the pot and cook for a further 1 min or until it’s wilted from the heat
  • Drain everything and return to the pot, then mash together with a knob of butter.
  • Season generously with salt and pepper, then cover to keep warm until serving


  • Add 3 tbsp flour to a large plate with with a generous pinch of salt and pepper
  • Press the basa fillets into the flour, so they are evenly coated (make sure to shake off any excess!)
  • Heat a large, wide-based pan (preferably non-stick) with 1 tbsp of vegetable oil
  • Once hot, add the coated basa and cook on a high heat for 3-4 min on each side until golden and cooked through
  • Once cooked transfer the fish to a plate, cover loosely with tin foil and set aside

Meunière sauce

  • Wipe the pan clean with kitchen paper and return it to a medium heat
  • Add 30g butter to the pan and heat until melted, foaming and lightly browned, swirling the pan around, for approx. 1 min
  • Remove the pan from the heat and add the lemon juice, capers and chopped parsley and gently stir it all together.

To serve

  • Serve the cooked basa over the garlic mash and spoon the meunière sauce all over
  • Serve the remaining lemon quarters to the side


Tip: Your fish is cooked when it turns opaque and flakes easily

Recipe courtesy of Gousto, the UK’s best value recipe box offering 75 meals to choose from weekly. Visit


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