Tuesday, March 31, 2015

Fish Francese

You know my feelings on Chicken Francese - good but can be very, very bad. I thought why not make fish Francese. So off I went...

Fish Francese

1 lb Tilapia (or cod or sole)
1/2 c Wondra flour
2 T olive oil
1 c white wine
1/4 c lemon juice
zest of 1 lemon

Dredge fish in Wondra seasoned with salt and pepper. Make sure to tap off the excess flour. You want a very thin coating of flour. Heat skillet, add oil, and then fish. Cook fish until golden and then carefully flip over. Cook until done. Carefully pour wine and lemon juice to a section of the pan where there is no fish. Let reduce. Top fish with lemon zest.

Simple huh? Pretty tasty too. This is one of those recipes that once you have the fish, you probably have all the rest of the ingredients already.

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