Fillet Of Sole In Mustard Dill Sauce

• 4 sole fillets (about 4 oz each)
• 1/2 cup flour
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• MUSTARD DILL SAUCE
• 1 (370 ml) can Carnation Evaporated Milk
• 2 tablespoons coarse grain mustard
• 3 tablespoons capers, rinsed, patted dry
• 2 tablespoons fresh dill, chopped

1. Combine flour, thyme, salt and pepper in a shallow plate. Pat fish dry. Dredge fish in flour mixture, shaking off excess flour.
2. Heat oil in lare skillet over medium heat. Cook sole 2-3 minutes on each side. Place fish on prepared pan and keep warm in preheated oven as you cook in batches.
3. SAUCE:
4. Do not wipe out pan. Add Carnation Milk to hot pan and bring to a boil. Cook 1-2 minutes to allow milk to reduce. Add mustard, capers, and dill. Stir to combine. Serve immediately Drizzle over fish.
5. It can also be served with a bag of Europe's Nature's Best Balance Vegetables, 2 garlic cloves, slivered, and 2 teaspoons vegetable oil. Heat oil and garlic in large skillet. Add frozen veggies. Cook, stirring occasionally until veggies are cooked through, about 5 minutes. Serve with fish.

flour, fresh thyme, salt, pepper, canola oil, dill sauce, carnation, coarse grain mustard, capers, fresh dill

Taken from www.food.com/recipe/fillet-of-sole-in-mustard-dill-sauce-357457 (may not work)