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

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