2 tbsp butter
1/2 tbsp olive oil
3/4 lb white fish (I used one huge cod fillet)
salt and pepper
1/4 c flour in a shallow pan
6tbsp chicken broth
2 tbsp white wine vinegar
2 tbsp Dijon mustard
Melt olive oil and 1 tbsp butter together over low heat in a 10 inch skillet.
Season both sides of the fillet with salt and pepper, dredge in flour.
Turn the heat up to medium high a few minutes before you want to cook it.
As the butter stops foaming, add the fish, and depending on the thickness of the fillet, cook for 2-5 minutes per side. While the fish is cooking, mix the mustard, vinegar, and broth together.
Once the fish is removed from the pan, add the sauce liquids and allow it to simmer until reduced by half. Whisk in the remaining tbsp of butter. Serve the sauce over the fish.