1. In a small bowl whisk together vinegar and oil; brush on the flesh side of fillets. Place flour in a shallow dish. Place fillets in flour, pressing to coat.
2. Place a large nonstick skillet over medium-high heat. Add fillets, flesh side down; cook 2 minutes. Remove pan from heat. Coat skin side of fillets with nonstick cooking spray, and turn fillets skin side down. Return skillet to heat and cook 2 minutes or until fish flakes easily with a fork. Sprinkle with tarragon and dill, and serve with lemon wedges.
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