Ingredients
- 4 margerine divided
- 2 margerine in skillet over heat until ho cook fillets
- 1 -prodigy s
- 1 flounder filet
- 1 parsely (chopped)
- 80 ml vegetable oil
- 65 gr flour
- 60 ml milk
- 16 ml lemon juice
- 1 gr salt
- 1 gr pepper (white)
cooking. Remove fish and keep warm. Drain oil from skillet and add remaining margerine. Melt margerine over low heat until it just begins to brown, add lemon juice and immediately pour over fish. Sprinkly with chopped parsely. Nutritional analysis per serving: Calories-376, Sodium-580mg, Cholesterol-89mg From Great Atlantic and Pacific Seafood
