Ingredients Jump to Instructions ↓

  1. 1/2 lb mild fish fillets

  2. (sole or possibly flounder or possibly orange roughy)

  3. 1/2 c. all-purpose flour

  4. (or possibly sufficient instant flour to coat fillets)

  5. 2 x Large eggs beaten well

  6. 1 c. Italian-style dry bread crumbs

  7. 1 Tbsp. minced fresh sage leaves

  8. 1 Tbsp. minced fresh rosemary leaves

  9. 1/4 c. butter or possibly margarine

  10. 1/2 c. dry white wine or possibly chicken broth

  11. 3 Tbsp. lemon juice

Instructions Jump to Ingredients ↑

  1. Pat fillets dry. Coat fish with flour, then dip into Large eggs. Coat with bread crumbs.

  2. Cook sage and rosemary in butter or possibly margarine in 12-inch skillet over low heat, stirring occasionally, for 6 min. Add in fish and cook uncovered over medium heat for about 4 min.

  3. Turn fish carefully. Add in wine and lemon juice; and cook about 5 min longer or possibly till fish flakes easily with fork. Don't overcook.

  4. This recipe yields 4 servings.


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