salt and pepper to taste
cup white wine
Season fish with salt and pepper. Coat each piece with flour on both sides. In a large pan, sear fish in 2 tbsp. of EVOO, use more EVOO depending on size of fish (about 2 minutes on each side). Remove fish to a plate after fish is seared. Add shallots to pan and saute until translucent, (if necessary, add 1 more tablespoon EVOO). Add the juice of l lemon (about 2 Tbsp.) then 1/2 cup white white, then cut in 3 tablespoons of butter and stir together. Add fish to pan and cook in sauce on medium heat for 5 minutes. Fish will absorb most of the sauce. Serves 4.