4 Servings 20 min Cook
1/3 Cup Wheat Flour
1/2 Tsp Salt
1 Dash Pepper
5 1/3 Oz Flatfish
1 Tbsp Olive Oil
4 Tbsp chopped Shallots
4 Fl oz White Wine
1 Cup Orange Juice
2 Tsp Dijon Mustard
2 Tsp Butter
2 Tbsp Parsley
Mix flour, salt and pepper in a shallow dish.
Thoroughly dredge fish fillets in the mixture.
Heat oil in a large non-stick skillet over medium-high heat until shimmering but not smoking.
Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side.
Transfer to a plate and cover loosely with foil.
Add shallot to the pan and cook over medium-high heat, stirring often, until softened and beginning to brown, about 3 minutes.
Add wine and bring to a simmer, scraping up any browned bits.
Cook until most of the liquid has evaporated, 1 to 2 minutes.
Add orange juice and mustard; bring to a boil.
Reduce heat to low and simmer until the sauce thickens a bit, about 5 minutes.
Add butter and parsley; stir until the butter has melted.
Transfer fish to individual plates, top with sauce and serve.
Serve immediately and enjoy!
