LIGHT AND EASY PAN-FRIED FISH

SERVES 4

There is nothing terribly special about this except that it is very easy, very quick and very light. Actually, I was planning one night to make my regular Fried Fish. I had prepared the Tartar Sauce and the Coleslaw and was ready to coat the fish. But, much to my dismay, I discovered that we were out of eggs. We were having a terrible storm and I didn't want to send anyone to the store. So, I figured I would try something new and it was terrific. The whole family was impressed with the results. I hope you will enjoy it, too.

INGREDIENTS

2 to 3 tablespoons olive oil

4 (6-ounce) firm, white-fleshed fish fillets

Flour

Salt and pepper to taste

Fresh lemon juice

Chopped fresh parsley

Sweet paprika

Heat the olive oil in a large skillet over medium-high heat. Meanwhile, season the fillets with salt and pepper. Lightly coat each with flour. When pan is hot, add fillets and fry until lightly browned on each side and until fish flakes easily with a fork, about 4 minutes per side depending on thickness. Place on platter; sprinkle with lemon juice, parsley and paprika. Serve immediately.

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