Ingredients:
1/4 cup all-purpose flour
4 white fish fillets ( sole,catfish, cod)
2/3 cup chicken stock
1 small onions, finely chopped
1 tablespoon grainy mustard
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, chopped
Directions:
place flour in pie plate; press fish into flour to coat.
Shake off excess.
Set aside.
In bowl, combine stock, onion, mustard, vinegar, salt and pepper, set aside.
In large nonstick frypan, heat oil over medium high heat; fry fish, turning once, until golden and fish flakes easily when tested, 4 to 6 minutes.
Transfer to platter and keep warm.
Add stock mixture to pan; bring to boil, reduce to desired consistancy.
Spoon over fish.
Sprinkle with parsley.
Servings: 4
Time preparation: 10 min.
Time total: 18 min.