Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 filets -- totaling 6 to 8
1 ounces , orange roughy, thawed
Flour for dredging
Salt and pepper
1 Tablespoon butter
1 Pinch fresh or dried thyme -- basil and parsley
1 garlic clove -- sliced in 3 or 4
1/4 Cup white wine
1/2 lemon |
Preparation:
Dredge both sides of filets in flour seasoned with salt and pepper. Melt
butter in saute pan over medium heat. Saute filets on one side, 3 or 4
minutes, until edges brown. Flip, add spices, then white wine and squeeze in
lemon juice. Saute filets a couple of minutes. Wine and lemon sauce will
quickly reduce and thicken.
Serve fish, topping with wine sauce and another squeeze of lemon. |
