Created by Derf on March 8, 2012
Step 1: Place flour in pie plate; press fish into flour to coat. Shake off excess. Set aside. In bowl, combine stock, onion, mustard, vinegar, salt and pepper, set aside.
Step 2: In large nonstick frypan, heat oil over medium high heat; fry fish, turning once, until golden and fish flakes easily when tested, 4 to 6 minutes. Transfer to platter and keep warm.
Step 3: Add stock mixture to pan; bring to boil, reduce to desired consistancy. Spoon over fish. Sprinkle with parsley.