Fish fillet with meunière sauce

Directions

1. Fresh or thawed fish should be cleaned of its scales, gutted, and have its brain and tail removed. ≈ 3 min
2. Next, it needs to be washed, dried with paper towels, and then cut into strips using a sharp knife. ≈ 3 min
3. The resulting filets are then cut into portions of approximately 125-150 grams, coated in flour, and then drained to remove excess moisture. ≈ 3 min
4. They are then fried in very hot oil for 8 minutes on each side (to ensure the meat turns white), after which they are removed. ⏱ 8 min
5. They are then placed on absorbent paper to remove excess oil paint, seasoned with salt and pepper, and arranged on a baking sheet in a preheated oven, but with the door open. ⏱ ≈ 10 min
6. Once the fish is cooked, add the oil, wipe the pan with paper towels, cut 200g of butter into small cubes, and let it melt until it forms a foam. Add the lemon juice (in an equal amount to the butter), mix over low heat (or in a steamer), add the olives (the smaller, the better), chopped fresh parsley (2 bunches), salt, and pepper to taste, and mix until you reach the desired consistency. ⏱ ≈ 40 min
7. The dish is presented on the plate, with two portions of fish covered in a generous sauce, accompanied by either plain or French-style mashed potatoes. ≈ 3 min
8. For decoration, you can use green lettuce leaves and thin slices of radish or beetroot. ≈ 2 min