- 3 tablespoons flour or gluten free flour
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 12 ounces flounder, sole or other white fish fillets
- 1 shallot, diced
- ½ cup sauvignon blanc or other dry white wine (I used Boordy Seyval Chardonnay Vidal.)
- 2 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons fresh
- 2 teaspoons fresh parsley
- Preheat oven to 250°F. In a shallow bowl, combine the flour, salt and pepper.
- In a large pan, heat olive oil. Working in batches, dredge the fish in the flour mixture and cook until lightly browned, 1 to 2 minutes per side. Transfer the fish to plates and place in the oven to keep warm.
- Sauté shallots in same pan for 30 seconds, add the wine. Scrape up browned bits on the bottom of the pan. Simmer until liquid is reduced by half. Remove from heat and whisk in the butter, piece by piece. Stir in lemon juice, salt and pepper.
- Pour the sauce over the fish and garnish with parsley.
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