1/3cupred wine (regular or sweetenedsuch as Marsala or Madeira)
2tbsplemon juice
1tbspunsalted butter
Chopped fresh parsley for garnish
Instructions
Pat fish dry with paper towels; season with salt and pepper. Coat each piece of fish with flour.
Fry the fish, in batches in hot oil until cooked through and golden brown, about 2 minutes on each side. Drain on paper towels and transfer onto a platter.
Remove all but 1 tablespoon of oil from the pan. Add shallot and mushrooms and sauté until mushrooms begin to soften, about 3 minutes.
Add the garlic and 1 teaspoon flour. Stir for a minute and then add the stock and red wine. Bring to a boil for a minute or two, until sauce starts to thicken.
Turn off heat and then add lemon juice and butter, whisking until butter has melted and sauce is glossy.
Pour mushroom sauce over the fish. Sprinkle with chopped parsley.
Notes
Recipe adapted: Melissa D’arabian as featured in the October 19, 2016 issue of The Province