1 lb. flounder fillets
1/4 c. oat bran
2 tsp. olive oil
1/2 c. chicken stock
1 tsp. Dijon mustard
1/2 tsp. dried thyme
Fresh thyme sprigs or lemon slices to garnish

Coat fillets with oat bran. Heat oil in non-stick skillet. Add fillets and saute until cooked through, about 3 1/2 minutes on each side. Remove fish to heating platter.

Pour stock into the skillet and whisk in mustard and thyme. Bring to a boil and continue to boil until reduced by half. Pour over fish. Serve fish hot garnished with thyme sprigs or lemon slices.