Created by MsPia on November 28, 2014
Step 1: Season the fillets with salt and pepper; dredge them in the flour and shake off any excess.
Step 2: Warm up olive oil in a large saute pan over medium high heat, add fish and cook about 3 minutes per side, until golden brown. Remove the fish from the pan, reduce the heat to med-low. Deglaze the pan with the champagne and then add the butter.
Step 3: When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.
Step 4: Remove from heat, add oregano and lemon juice. Adjust seasoning.
Step 5: Pour sauce over fish and serve.