Lesson 12 – Prep a round fish Sauce meunière #cookingclassics A classic! heres how to prep a seabass and finish with a classic sauce meunière. Meunière sauce (1 portion) 30g Butter 3 Lemon segments 5ml Lemon juice 1 Pinch parsley 10g Capers Cook the fish, finish with butter and baste until you have brown butter. Remove the fish and add all other ingredients. #cooking #basics #fish #butter #crispy #bass Check my profile for full recipes. | Matthew Ryle