Crusted Fish With Wine-Mustard Sauce

• 3/4 cup vegetable crackers, crumbled
• 1/4 cup parmesan cheese, grated
• 1/2 cup milk
• 1 (750 g) salmon fillets or (750 g) halibut fillets, cut in 4
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 (48 g) envelope white sauce mix, with white wine (brand Fine Cuisine if you can find it)
• 1 1/4 cups water
• 1 tablespoon Dijon mustard
• salt and pepper

1. In a big bowl, mix the crackers and parmesan. Add salt and pepper. Pour milk in a bowl not too deep. Soak fish filets in milk, then in the cracker mixture. In a skillet, heat oil and butter at medium-high heat. Add fish filets and cook for about 3 minutes on each side or until that the flesh is opaque and is easy to brake with a fork.
2. In the meantine, in a casserole, bring to boil the envelop of white wine sauce and water, whisking it. Reduce heat to medium-low and cook 1 to 2 minutes or until sauce has thicken lightly. Add Dijon mustard. When ready to serve, top the fish fillets with the sauce.

vegetable crackers, parmesan cheese, milk, salmon, olive oil, butter, white sauce mix, water, mustard, salt

Taken from www.food.com/recipe/crusted-fish-with-wine-mustard-sauce-277414 (may not work)