Ingredients

The following ingredients have 4 Servings
  • 4 (6-ounce) white fish filets (such as tilapia or Alaskan cod)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 tablespoons flour, divided
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon grapeseed oil
  • 4 garlic cloves, minced
  • 1/3 cup dry white wine
  • 1/3 cup chicken broth
  • 2 tablespoons fresh flat leaf parsley, finely chopped
  • 1 tablespoon lemon juice

Instruction

  • Season fish filets with salt and pepper and sprinkle with 3 tablespoons flour on all sides.
  • Heat a large pan over medium heat. Add 1 tablespoon butter and oil to pan. Stir to coat.
  • Add fish to pan and cook for 2 minutes on each side or until cooked through and fish flakes when tested with fork. Transfer to a large plate and cover with aluminum foil to keep warm.
  • Add remaining flour and garlic to pan. Cook for 2 minutes or until browned. Add wine and broth, stirring constantly bring to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat and add remaining butter, parsley and lemon.
  • Serve fish with a green salad or rice and top with garlic sauce.