Crusted Fish With Wine-Mustard Sauce - cooking recipe

Ingredients

3/4 cup vegetable crackers, crumbled
1/4 cup parmesan cheese, grated
1/2 cup milk
1 (750 g) salmon fillets or (750 g) halibut fillets, cut in 4
1 tablespoon olive oil
1 tablespoon butter
1 (48 g) envelope white sauce mix, with white wine (brand Fine Cuisine if you can find it)
1 1/4 cups water
1 tablespoon Dijon mustard
salt and pepper

Preparation

In a big bowl, mix the crackers and parmesan. Add salt and pepper. Pour milk in a bowl not too deep. Soak fish filets in milk, then in the cracker mixture. In a skillet, heat oil and butter at medium-high heat. Add fish filets and cook for about 3 minutes on each side or until that the flesh is opaque and is easy to brake with a fork.
In the meantine, in a casserole, bring to boil the envelop of white wine sauce and water, whisking it. Reduce heat to medium-low and cook 1 to 2 minutes or until sauce has thicken lightly. Add Dijon mustard. When ready to serve, top the fish fillets with the sauce.