Pan-Fried Fillets with Mushrooms

Author: Canadian Living

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

Ingredients

  • 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

Method

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
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Pan-Fried Fillets with Mushrooms

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