HADDOCK FILLETS
SALT & PEPPER
FLOUR
OLIVE OIL
1/4 CUP WINE OR BRANDY
1/4 CUP WATER
2 TO 3 GARLIC CLOVES
1/8 CUP CAPERS
2 TBSP BUTTER
1 SCOOP NUTRA COLLAGEN
Salt and pepper the fillets then dredge in flour. Cook in olive oil until each side is golden brown and the fish is flaky.
Remove the fish and set aside. De glaze the pan with the wine then add water and collagen. Dissolve the collagen then add the garlic and capers. Allow the sauce to reduce. Serve over the fish.
**Asparagus is olive oil, lemon pepper seasoning. Cook at 400° in the air fryer for 10 minutes.
FLOUR
OLIVE OIL
1/4 CUP WINE OR BRANDY
1/4 CUP WATER
2 TO 3 GARLIC CLOVES
1/8 CUP CAPERS
2 TBSP BUTTER
1 SCOOP NUTRA COLLAGEN
Salt and pepper the fillets then dredge in flour. Cook in olive oil until each side is golden brown and the fish is flaky.
Remove the fish and set aside. De glaze the pan with the wine then add water and collagen. Dissolve the collagen then add the garlic and capers. Allow the sauce to reduce. Serve over the fish.
**Asparagus is olive oil, lemon pepper seasoning. Cook at 400° in the air fryer for 10 minutes.
