FRIED HADDOCK FILLETS WITH WINE, BUTTER, AND LEMON SAUCE

Haddock is a very popular fish on the east coast of North America. I recently found fresh haddock fillets from Iceland at my local supermarket here in the Pacific Northwest. 

4 skinless haddock fillets
½ cup all-purpose flour
2 eggs beaten 
Sea salt and freshly ground black pepper

¼ cup extra-light olive oil 

6 T unsalted butter, divided
1 clove garlic, pushed through a garlic press
½ cup white wine
Juice of 1 lemon

2 T minced Italian parsley
Lemon wedges, for serving

Dry fish with paper towels and set aside.
Add flour to a shallow bowl and set aside.
Add beaten eggs to a shallow bowl, season with salt and pepper, and set aside.
Dredge fish on both sides with flour, shaking off the excess, and set aside on a platter or pizza pan.

In a large non-stick skillet, heat oil over medium-high heat. 
Add 1 tablespoon of the butter and let melt.

Dip the fish in the beaten egg mixture and then cook fish in oil/butter mixture until golden brown, about 5 minutes, on each side.
Wipe out the platter or pizza pan and using a spatula, transfer fish to the same platter or pizza pan while making the wine and butter sauce.

Pour oil out of the skillet and discard.
Wipe out the skillet, and over medium heat, whisk in the remaining 5 tablespoons of butter, garlic, and juice of one lemon.
Simmer for a couple of minutes.

Add wine and season with sea salt and freshly ground black pepper.

Simmer the sauce for about 3 minutes.

Add the cooked fish fillets and let simmer on low for a couple of minutes.

Using a spatula, transfer each fish fillet to a clean and warm platter.

Pour sauce over fish, sprinkle with parsley, and garnish with lemon wedges.

Serve with a side of roasted potatoes and a green salad.

Serves 2 to 4