- In a saucepan, dissolve the Hollandaise Sauce mix with the champagne and cook, while whisking, over medium-high heat. Simmer for 3 minutes.
- In a non-stick frying pan, heat oil and butter.
- Salt and pepper fillets to taste and cook over medium heat for about 5 minutes per side.
- Divide sauce evenly between plates and arrange fish on top. Sprinkle with pepper.
Tips and advices
Serve with Marinated Green Asparagus, slightly heated, and boiled pattypan squash.