Fried-Fish Fillets with Sherry Vinegar and Herbs

30 minutes Prep: 15 minutes Cook: 8 minutes

108 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	fish fillets	firm, 6 to 8 ounces
1	x	salt and black pepper	to taste
2	teaspoons	olive oil	pure
3	tablespoons	sherry vinegar
3	tablespoons	olive oil, extra-virgin
2	tablespoons	parsley leaves	chopped, fresh, mixed, with chives and chervil

Directions

If you're leaving the skin attached to the fillets, scrape off any remaining scales.

Season the fillets on both sides with salt and pepper.

Heat pure olive oil in sauté pan over medium heat, using smaller amongst of oil for a nonstick pan.

Add fillets and adjust heat according to their thickness (thicker the fillet, lower the heat).

Cook for about 4 minutes altogether for 1/2-inch-thick fillets, turning them halfway through the cooking time (or covering them if fragile), and trans- fer them to hot plates or a platter.

Wipe oil out of sauté pan with paper towel and add vinegar, extra-virgin olive oil and mixture of herbs.

Bring sauce to rapid boil and season with salt and pepper to taste.

Spoon boiling sauce over fish and serve immediatey.

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Nutrition Facts

Serving Size 24g

Amount per Serving

Calories 108 100% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	3%		Vitamin C	3%
Calcium	0%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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