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1
Place the green beans in a microwave-safe dish.
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2
Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes.
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3
Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste.
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4
Combine the flour and paprika in a shallow dish.
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5
Beat the eggs in another dish.
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6
Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat.
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7
Reserve the flour mixture.
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8
Heat 3 tablespoons vegetable oil in a skillet over medium-high heat.
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9
Working in batches, fry the fish until cooked through, 3 to 4 minutes per side.
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10
Transfer to a plate and tent with foil.
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11
Wipe out the skillet.
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12
Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat.
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13
Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking.
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14
Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes.
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15
Season with salt and pepper.
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16
Divide the fish among plates.
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17
Top with the sauce and sprinkle with paprika.
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18
Serve with the green beans.
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19
Per serving: Calories 401; Fat 16 g (Saturated 4 g); Cholesterol207 mg; Sodium 659 mg; Carbohydrate 24 g; Fiber 3 g; Protein 43 g
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20
Photograph by Christopher Testani
