Preparation

• To prepare the perch fillets à la meunière, first rinse the fillets under cold running water then pat them dry with kitchen paper.

• In a large skillet melt the butter with the extra virgin olive oil; using butter and oil together prevents the butter from burning while cooking—mixing it with the oil avoids this. Alternatively you can use clarified butter.

• Meanwhile, dredge the fish fillets in the flour and shake off the excess. When the butter begins to foam, carefully lay the fillets in the pan and let them cook 4 to 5 minutes on one side. Turn them using two spatulas to avoid breaking them.

• Cook them on the other side for another 4 to 5 minutes, then turn off the heat.
  Squeeze the lemon juice over the perch fillets à la meunière, season with salt, and sprinkle with freshly chopped parsley.

• Serve the perch fillets with boiled potatoes dressed with oil and parsley.
  Serve the perch fillets à la meunière drizzled with some of the cooking juices and..
  ENJOY YOUR MEAL.

• You can use cod fillets, sole or other fillets of your choice; I used perch because it was inexpensive.
  Some people soak the fillets in milk before dredging them in flour, but since the fillets are already moist I didn’t find it necessary.