INGREDIENTS
1 ½ lbs. flounder fillets
1 small onion, diced
¼ cup diced mushrooms
2 TBSP. butter
2 TBSP. canola oil
¼ cup flour
Salt and pepper
1/3 cup vermouth
Lemon wedges
DIRECTIONS
Saute onions and mushrooms in the butter and oil.
Dust fillets with flour, seasoned with salt and pepper.
When onions and mushrooms are slightly browned, add fillets to the pan and simmer until done, for a total of 6 minutes.
Just before serving, add vermouth and bring to a boil. Serve with lemon wedges.
Serves 4.
