To keep the fillets in one piece when turning them, place one spatula under the fillet and one spatula on top and gently flip.
4 (6-ounce) flounder fillets
1/4 teaspoon pepper
1/2 cup dry white wine
2 tablespoons minced fresh onion
1 garlic clove, minced
1/2 teaspoon dried tarragon
3 tablespoons light butter
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
How to Make It
Sprinkle fillets with pepper.
Heat a large nonstick skillet over medium- high heat. Coat fillets with cooking spray. Add 2 fillets to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan, and keep warm. Repeat procedure with remaining fillets.
Add wine, onion, garlic, and tarragon to pan; bring to a boil. Reduce heat to medium- high, and cook 5 to 7 minutes or until liquid evaporates. Reduce heat to low; add butter, parsley, and salt. Cook 2 minutes or until butter melts.
Spoon sauce over fillets. Serve immediately.
Oxmoor House Healthy Eating Collection
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