4 halibut or other thick white fish filets Gf flour to coat 1/2 stick unsalted butter Splash of olive oil Splash of dry white wine Handful of fresh basil, chopped 1/4 handful fresh oregano, chopped Handful fresh Italian parsley, chopped Juice of 1/2 fresh lemon
Dredge fish in flour; shake off excess.
Saute fish in oil and butter until just about done, then add lemon, wine and herbs; cook just until sauce starts to thicken. Serve immediately, coating fish with sauce.
This recipe also works wonderfully with thin veal, chicken or trout. You must use fresh herbs, not dried.