Fillet Of Sole In Mustard Dill Sauce - cooking recipe

Ingredients

4 sole fillets (about 4 oz each)
1/2 cup flour
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
MUSTARD DILL SAUCE
1 (370 ml) can Carnation Evaporated Milk
2 tablespoons coarse grain mustard
3 tablespoons capers, rinsed, patted dry
2 tablespoons fresh dill, chopped

Preparation

Combine flour, thyme, salt and pepper in a shallow plate. Pat fish dry. Dredge fish in flour mixture, shaking off excess flour.
Heat oil in lare skillet over medium heat. Cook sole 2-3 minutes on each side. Place fish on prepared pan and keep warm in preheated oven as you cook in batches.
SAUCE:
Do not wipe out pan. Add Carnation Milk to hot pan and bring to a boil. Cook 1-2 minutes to allow milk to reduce. Add mustard, capers, and dill. Stir to combine. Serve immediately Drizzle over fish.
It can also be served with a bag of Europe's Nature's Best Balance Vegetables, 2 garlic cloves, slivered, and 2 teaspoons vegetable oil. Heat oil and garlic in large skillet. Add frozen veggies. Cook, stirring occasionally until veggies are cooked through, about 5 minutes. Serve with fish.