Flounder with Lemon and Fresh herbs
07/09/04 11:40 AM
1 tbsp olive oil 4 fillets 4-6 oz each salt to taste fresh ground pepper flour for dredging 1/2 cup fat free chicken stock 2 tbsp lemon juice 2 tbsp chopped fresh parsley 1 tsp chopped fresh chives
Heat the oil in a large nonstick pan. Meanwhile dredge the fish in flour and s&p. Saute the flounder over high about 2 minutes each side. Transfer to platter and keep warm. Quickly add the chicken broth to the pan with wooden spoon to release any carmalized bits. Cook until broth is half reduced. Add the lemon juice. Pour over the flounder and sprinkle with remaining fresh herbs. 188 calories 6 g fat
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