Pat fish dry with paper towel, salt & pepper both sides and let stand about 5 mins.
Make White Wine Sauce while fish are setting.
Place flour in shallow dish. Coat both sides with flour, shake off excess and place on paper towel in single layer.
Heat 3 tbsp. of oil lemon juice mixture over high heat until hot but not smoking. Place fillets in pan in single layer and immediately reduce heat to
medium-high. ***Depending on the size of your skillet, you may have to cook in batches, if so,
add more of the oil lemon juice mixture.
Cook fish, without moving for 2 to 3 minutes per side or until each side is light to medium brown.
Remove to individual plates and top with White
White Wine & Lemon Sauce:
Heat oil, saute onion on med-heat about 1 1/2 mins.
Add white wine and cook to reduce wine for 3 mins.
Strain to remove onion. Put back in pan and
whisk in butter and parsley & juice of 1/2 lemon. If too thin, add a small amount of flour/water mix to
thicken. Should be the consistency to spoon over and stay on fillet without running everywhere.