'miller's wife'[2]) is both a French sauce and a method of preparation, primarily for fish, consisting of brown butter, chopped parsley, and lemon.

[2] While there is general agreement on the addition of parsley and lemon, some include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock.

The frying techniques result in a crisper texture, but the sauce will need to be made separately.

[2][5] Trout meunière and its variation Trout amandine (speckled seatrout crusted in almonds, traditionally served with a meunière sauce) are bedrock dishes of New Orleans Creole cuisine.

The abundance of seafood from the nearby Gulf of Mexico makes the simplicity of the meunière style appropriate.