INGREDIENTS
1/2 cup flour
4 skinless flounder fillets
3 TBSP. canola oil
1 shallot, minced
1/2 cup white wine
1 tsp. grated zest
1 TBSP. lemon juice
1 tsp. minced fresh thyme, or 1/2 tsp. dried
5 TBSP. butter
2 TBSP. finely chopped fresh parsley
DIRECTIONS
Place flour in shallow dish.
Pat fish dry with paper towels and season with salt and pepper.
Coat fish lightly with flour.
Heat 2 TBSP. of oil in a large non-stick skillet over medium-high heat until just smoking.
Cook fillets until golden and fillets flake easily, about 3 minutes per side.
Transfer to platter and tent with foil.
Wipe out skillet.
Add remaining oil and shallots to empty pan and cook until softened, 2 to 3 minutes.
Add wine, lemon zest, lemon juice and thyme and simmer until reduced by half, about 2 minutes.
Off heat, whisk in butter and parsley.
Season sauce with salt and pepper and pour over fish.
Serves 4.
