White Fish With Lemon And Fresh Herbs

1. 1

   Heat the oil in a large non-stick skillet until it is hot.

2. 2

   While it is heating, season the fish fillets with salt and pepper and dredge them in flour.

3. 3

   Saute the fillets over high heat for about 2 minutes on each side.

4. 4

   Transfer them to a warm platter and keep warm.

5. 5

   Quickly add the chicken broth or fish stock to the pan.

6. 6

   Stir with a wooden spoon to release any caramelised bits that may be stuck to the pan.

7. 7

   Cook until the broth's been reduced by half.

8. 8

   Add lemon juice.

9. 9

   Pour the sauce over the fillets.

10. 10

    Sprinkle with parsley and chives.

11. 11

    Serve immediately{hot}.

12. 12

    Note: You may have to saute the fillets in 2 batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.

13. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.