Branzino with White Wine and Mushrooms

Yield 4 servings

Ingredients
1 tbsp grape seed oil
1.5 tsp salt
1.5 tsp ground white pepper
1/2 cup all-purpose flour
4 (6-7 oz) branzino fillets; skin on, boneless
1 cup white wine, such as chardonnay
2 cups low-sodium vegetable broth
1 cup fresh mushrooms, quartered 
1 tbsp fresh parsley, minced
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1 tbsp fresh garlic, minced
2 oz (1/4 stick) unsalted butter

Directions
1. Heat oil in a sauté pan over medium-high heat until almost smoking. 
2. Add salt and pepper to flour; coat both sides of each fillet.
3. Saute fillets until golden brown for 2-3 minutes each side, then keep warm on a plate covered with foil until ready to serve.
4. Add wine to the sauté pan to deglaze, and allow liquid to reduce by half, 3-4 minutes; add broth and reduce by three-quarters, 4-5 minutes
5. Add mushrooms, herbs, and garlic. Stir and reduce by half, 2-3 minutes. Remove from heat and which in butter.
6. Plate fillets, top with pan sauce, and serve. Enjoy!

Nutritional Facts
344 calories
15 g Protein
9 g Carbs
26 g Fat

Side Note: Try other fish or seafood like Tuna, Halibut, Shrimp or whatever you like. Also, try coconut or mac nut oil.