CookEat Recipe

Blackfish Meunière

Name: Blackfish Meunière
Ingredients: 2 Blackfish — Whole blackfish, 1.5 lb EACH before trim; 1 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon Pepper — Pepper; source unit: teaspoon; 1 Tablespoon Butter — Butter for pan-fry; source unit: tablespoon; 14 Gramme Butter — Butter for brown finishing sauce; source unit: gramme; 0.5 Teaspoon Parsley — Chopped parsley; source unit: teaspoon; 1 Lemon — Lemon, juice; Milk — Milk for basting fish; Flour — Flour for dredging fish

Two whole blackfish pan-fried, oven-finished and dressed with browned lemon butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1710. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish species/product blackfish must be identified for purchase; prevent raw-fish milk/flour cross-contact. Limites : Milk and flour coating uptake, bone loss and final portions unprinted.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Clean two whole blackfish, each about one and a half pounds. Cut THREE incisions on each SIDE of EACH fish. Season with salt and pepper. Moisten with milk and dredge with flour; source gives no measures for these coatings.
Step 2
Fry in tablespoon butter about five minutes each side, then finish in oven about ten minutes. Check thickest flesh reaches at least 70°C.
Step 3
Brown half-ounce butter in pan, add chopped parsley and juice of one lemon, pour hot over fish and serve.

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