Serves 2

3/4 pound flounder
1 Tbsp. herbs de provence
1/2 Tsp. salt
1/4 Tsp. freshly ground black pepper
1/2 cup flour

Prosecco Herb Sauce

1 1/2 cups prosecco
1/2 Tbsp. oyster sauce
1 Tsp. dark sesame oil
1/8 Tsp. sugar
1 Tsp. cornstarch

Finish to dish

1 clove garlic, minced
1/2 bell pepper cut into 1 inch x 1/16 inch slices
1/8 pound baby bell mushrooms, de-stemmed; tops sliced into 1/8 inch pieces
1/8 cup pine nuts, browned in pan
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh cilantro
1/3 cup cooking oil

In a small saucepan, combine the prosecco, oyster sauce, sesame oil, sugar and cornstarch and cook over high heat. Bring sauce to a boil and reduce by 1/3. Set aside and cool.
In a small bowl combine herbs de provence, salt and pepper.
Place the flounder on a piece of wax paper and sprinkle with herb mixture on both sides then dust both sides with flour. Shake off any extra flour.
Place a saute pan on burner over high heat and add 2 Tbsp. oil. Roll oil around pan to cover then add flounder. Cook about 1 minute on each side or until fish is golden and flakey. Remove fish to a heated dish and cover tightly with foil.
In same pan, add remaing oil, garlic, bell pepper and mushrooms. Saute 20 seconds then add prosecco sauce. Bring sauce to rapid boil and cook until mushrooms soften, about 25 seconds. Stir in the basil, cilantro and pine nuts.
Spoon over the flounder and serve immediately.
Serve with arugula, avocado and grapefruit salad.

Wine Served: Leftover Mionetto Prosecco….of course!