An easy mushroom topping adds pizzazz to any fish fillets. Serve with crunchy broccoli, and potatoes mashed with a carrot for colour.
- Portion size 4 servings
- 2 tablespoons all-purpose flour
- 3/4 teaspoons salt
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon pepper
- 1 lb flounder fillet
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
In shallow dish, combine flour, salt, tarragon and pepper; dredge fish in mixture, shaking off excess. Set aside.
In skillet, melt half of the butter over medium heat; cook mushrooms, stirring often, for 6 to 8 minutes or until golden. Remove with slotted spoon to bowl; toss with parsley and lemon juice. Set aside.
Add remaining butter and oil to skillet; cook fish over medium-high heat for 3 minutes; turn and top with mushroom mixture. Cook for 3 to 4 minutes or until fish is golden brown and flakes easily when tested with fork.
Nutritional facts Per serving, about:
- Protein 23 g
- Calories 210.0
- Total fat 11 g
- Total carbohydrate 5 g