Meunière fish and new potatoes

Preheat your oven to 160°C.

Put your potatoes in a dish, with the heads of garlic cut in half and a drizzle of oil.

Salt and bake for 30 minutes.

For the shallots, place them in a second dish on a bed of coarse salt and cook for 17 minutes.

Cut them in half when they come out of the oven. 

Prepare your fish according to your convenience (sections, fillets, whole…) do not hesitate to ask your fishmonger to do it for you.

Put the flour in a dish, place your pieces of fish then tap them to remove the excess flour.

In a frying pan, melt 100 g of butter, add your pieces of fish when the butter becomes foamy and let brown for a few moments.

Turn the pieces over and continue cooking over low heat and wait a few minutes.

Remove from the heat and place your pieces of fish in a dish.

In a saucepan, put the butter that was used for cooking the fish, add the rest of the butter and brown it.

Add the lemon juice off the heat and filter with a strainer or, failing that, a coffee filter previously placed in a colander.

Add the parsley and generously sprinkle the fish.

Serve with potatoes and shallots.