White Fish Amandine Meuniere

• 2 fish fillets
• Juice of half a lemon
• Milk
• Seasoned Flour (1 Cup Flour, 1 tsp Seasoned Salt, Pepper to taste)
• 2 T butter
• 1/3 cup sliced almonds
• 4-5 large mushrooms sliced thin
• 1/3 cup dry white wine, if desired
• Splash of Cream or Half & Half

1. Melt butter in saute pan.
2. Dip fillets in milk, dredge them in seasoned flour, shake off excess flour.
3. When butter is bubbling, add filets. Slowly saute until browned, flip over until other side is browned (approx 4 mins. each side). Remove filets and keep warm.
4. Add lemon juice, almonds & mushrooms to browned butter. Add wine if desired. Be careful not to burn the almonds. Add splash of cream or half & half to add a little creaminess. Pour sauce over filets and serve. Bon Appetit!

fish fillets, milk, flour, t, almonds, mushrooms, white wine, cream

Taken from www.epicurious.com/recipes/member/views/white-fish-amandine-meuniere-52389741 (may not work)