Orange Roughy Filet A La Bistro

Course : Seafoods
Serves: 4 - 6
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2 fillets filets -- totaling 6 to 8, orange roughy, thawed
1/4 Cup Flour for dredging
1 teaspoon salt and pepper
1 Tablespoon butter
1 dash fresh or dried thyme -- basil and parsley
1 clove garlic -- sliced in 3 or 4
1/4 Cup white wine
1/2 medium lemon

Preparation / Directions:

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.


Nutritional Information:

152 Calories (kcal); 12g Total Fat; (83% calories from fat); 1g Protein; 5g Carbohydrate; 31mg Cholesterol; 121mg Sodium

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