Cod Meuniere with Easy Cream Sauce

• 2 fillets White fish (e.g. pacific cod or lightly salted cod)
• 1 Salt, pepper
• 1 Plain flour
• 1 -1 1/2 tablespoons Butter or margarine
• 1 White wine or Japanese sake
• 1 tbsp Butter or margarine
• 1 tbsp or less White flour
• 100 ml Milk
• 1 tsp or less Mentsuyu
• 1 dash Pepper
• 1 Parsley (optional)

1. Season the fish with salt and pepper, and coat it with the flour (do not over season it).
2. If you are using lightly salted cod, season with pepper only and coat with flour.
3. Heat the butter in a skillet, arrange the fish, and pan-fry it until golden.
4. Turn it over, pour in a small amount of white wine, cover it, then steam the fish.
5. Once it is done cooking, transfer it onto a plate.
6. In a skillet, add the butter and the flour from the ingredients list for the sauce and saute over low heat.
7. Once the butter and the flour are incorporated, add the milk little by little.
8. Once it starts to thicken, add the mentsuyu and a pinch of black pepper at the end and the sauce is done!
9. Pour the sauce over the cooked fish, garnish it with parsley and enjoy.

white fish, salt, flour, butter, white wine, butter, flour, milk, mentsuyu, pepper, parsley

Taken from cookpad.com/us/recipes/172226-cod-meuniere-with-easy-cream-sauce (may not work)