Perch with Creamy Wine Sauce

Simple fish with a creamy wine sauce.

Ingredients:

• 2 tablespoons butter
• 1 teaspoon grainy Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1/2 pound perch fillets (about 3 small pieces)
• 1 tablespoon Swiss Chasselas wine or other dry white wine, such as sauvignon blanc
• 2 tablespoons heavy cream

Method:

1. Heat butter in saute pan and stir in the Dijon mustard and thyme.
2. Add fish fillets skin side up and saute for 2 minutes, then turn fish over.
3. Add  wine to the pan and cook another 2-3  minutes or until fish flakes easily; remove to serving platter.
4. Add cream to pan and stir until mixed, then spoon around the fish.
5. Garnish with fresh thyme and lemon slices.

Serves 1-2 (recipe easily doubles for more)

Time to make:  10 minutes tops