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This recipe is easily multiplied for larger quantities.
2-4 small sand dab fillets
1/2 cup of freshly chopped parsley
2 tablespoons olive oil
1 cup of dry white wine
1 cup of unbleached, all-purpose flour
Chili powder (optional)
1) Lightly sprinkle sea salt on both sides of each piece of fish. Dip each fish in the flour and shake off any excess. A bit of chili powder can be added to the flour if desired.
2) Heat the olive oil in a 10-12″ sauté pan (preferably non-stick) over medium-high heat. Once hot, drop the fillets into the hot pan, skin-side down. Cook for 2 minutes and carefully turn over. Cook for 1 more minute.
3) Then deglaze the pan with white wine. Lower the heat and simmer for another 4 minutes or until the fish is cooked completely through.
5) Transfer the fish to a warmed plate and pour the pan juices over the fillets. Garnish with fresh parsley and lemon wedges and serve immediately.