|Flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Minced garlic||1⁄2 Teaspoon|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Dry white wine||2 Tablespoon (Such As French Muscadet)|
|Lemon juice||1 Tablespoon|
|Minced fresh parsley||1 Tablespoon|
Lightly dust the flounder with flour.
Heat 1/2 tablespoon of butter and 1/2 tablespoon oil in a 10" or 12" non-stick skillet. Saute flounder for 2-3 minutes on each side. Remove to a warm platter.
Add remaining butter and oil to skillet. Saute garlic and almonds for 1 minute. Add wine and lemon juice. Stir until combined.
Pour sauce over fillets and sprinkle with parsley.
Serve with wild rice and Carrots a la Champagne
Wine: Italian Vernaccia