2- 8 oz. fresh fillets
1 egg, beaten
3 oz. butter, melted, divided
3 oz. white wine
2 oz. fish stock
2 oz. water
1/2 lemon


Lightly dust the fillets with flour, dip in egg wash. In sauté pan, melt 2 oz. butter and add floured fillets. Sauté 3-5 minutes depending on thickness of fish, turn fish, reduce heat to low. Add wine, fish stock and water. Squeeze in lemon juice. Finish with 1 oz. butter and cook until desired doneness