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

Coat fillets with oat bran. Heat oil in a nonstick skillet. Add fillets and saute until cooked through, about 3 1/2 minutes on each side.

Carefully remove fish to a heated 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 hot, garnish with thyme sprigs or lemon slices. Serves 4.