Flounder with mustard and thyme
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flounder fillets |
| ¼ | cup | Oat bran |
| 2 | teaspoons | Olive oil |
| ½ | cup | Chicken stock |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Dried thyme Fresh thyme sprigs or lemon slices, garnish |
Directions
Coat fillets with oat bran.
Heat oil in a nonstick skillet. Add fillets and saute until cooked through, about 3-½ min. on each side.
Carefully remove fish to a heated platter. Pour stock into the skillet and whisk in mustard and thyme. Bring to a boil and continue to boil until reduced by half. Pour over fish. Serve fish hot, garnished with thyme sprigs or lemon slices.
4 servings