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Whitefish fillets à la meunière
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 321
  • Fat about 20g
  • Carbohydrates about 7g
  • Protein about 28g
This is needed
This is needed for 4 people
To fry the fish
  • 12 whitefish fillets (each approx. 50 g, with skin)
  • 0.5 tsp salt
  • 3 tbsp white flour
  • a little pepper
  • clarified butter for frying
À la meunière
  • 4 tbsp butter
  • 0.5 lemons, use only the juice
  • 3 tbsp parsley, finely chopped
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And that's how it's done
And that's how it's done
To fry the fish
Remove any bones from the fish fillets, pat dry, season. Empty the flour into a shallow dish. Heat the clarified butter in a non-stick frying pan. Coat the fish fillets in flour in batches (2-3 portions), shake off the excess flour, press the rest down firmly. Place the fish in the pan (skin side up), fry for approx. 1 min. Turn the fillets and fry for approx. 2 mins. Remove, keep warm.
À la meunière
Heat the butter in a small frying pan until it foams and smells slightly nutty, then add the lemon juice and drizzle over the fillets. Garnish with parsley.