Fillet Of Sole In Mustard Dill Sauce

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 sole fillets (about 4 oz each)
• 1/2 cup flour
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 1 (370 ml) can carnation evaporated milk
• 2 tablespoons coarse grain mustard
• 3 tablespoons capers, rinsed, patted dry
• 2 tablespoons fresh dill, chopped

Recipe

• 1 combine flour, thyme, salt and pepper in a shallow plate. pat fish dry. dredge fish in flour mixture, shaking off excess flour.
• 2 heat oil in lare skillet over medium heat. cook sole 2-3 minutes on each side. place fish on prepared pan and keep warm in preheated oven as you cook in batches.
• 3 saüce:
• 4 do not wipe out pan. add carnation milk to hot pan and bring to a boil. cook 1-2 minutes to allow milk to reduce. add mustard, capers, and dill. stir to combine. serve immediately drizzle over fish.
• 5 it can also be served with a bag of europe's nature's best balance vegetables, 2 garlic cloves, slivered, and 2 teaspoons vegetable oil. heat oil and garlic in large skillet. add frozen veggies. cook, stirring occasionally until veggies are cooked through, about 5 minutes. serve with fish.