4 Serves
35 Mins
Wash the white fish fillets and pat them thoroughly dry using paper towels.
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Vitamin K
8 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
7 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
12 mg / 1,250 mgPotassium
35 mg / 4,700 mgSodium
3 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
9 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Place the all purpose flour on a flat plate and dredge each fillet in the flour, shaking off any excess.
Heat the butter in a large skillet over medium-high heat until it begins to bubble.
Add the floured fillets to the skillet and sear until golden brown on one side, then carefully flip and brown the other side.
Remove the cooked fillets from the skillet and set aside.
Pour the wine and lemon juice into the same skillet, scraping up any browned bits, and cook over medium-high heat until the liquid is reduced by half.
Spoon the reduced sauce over the fish fillets and garnish with fresh chives before serving.
25
g95
g20
g
Yemeni
