Step 1

Heat a large fry pan with a medium heat and add in the olive oil

Step 2

In the meantime, pat the fish fillets completely dry, season with sea salt & black pepper on both sides and then coat each one in all purpose flour, making sure to coat them all around

Step 3

Add the fish fillets into the hot fry pan, fry for 3 to 4 minutes per side or until golden fried and fully cooked through, then transfer into a dish with paper towels

Step 4

Using the same pan with the same heat, add in the chopped shallot and garlic, mix continuously, after 2 to 3 minutes add in 1 tbsp (9 grams) flour, mix continuously, after 2 minutes add in the white wine and thyme, mix together and simmer

Step 5

After 3 minutes and the alcohol has been cooked off in the wine, add in the milk and broth, continue to mix for 3 to 4 minutes or until you get a slightly creamy sauce, then add in the chopped parsley and season with sea salt & black pepper, mix together, then add the fish fillets back into the pan, gently flip each one so they're coated in the sauce, then lower to a low-medium heat and simmer for 1 to 2 minutes

Step 6

Transfer the fish fillets into a serving dish, top off with the cream sauce and garnish with lemon wedges and fresh parsley, enjoy!