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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with the salt and pepper.
Place milk in a shallow dish. Place flour in another shallow dish. Dip fish into milk, then into flour, turning to coat evenly.
In a large skillet, heat oil over medium-high heat. Add fish; cook for 6 to 8 minutes or until fish is golden and flakes easily when tested with a fork, turning once halfway through cooking. Remove fish from skillet; cover to keep warm.
For sauce, add shallots to the same skillet. Cook and stir over medium heat about 2 minutes or until softened. Add broth, lemon juice and butter. Cook over low heat for 1 minute, stirring to scrape up any browned bits. Spoon sauce over fish. Sprinkle with parsley. If desired, serve with lemon wedges.