Trout Meuniere

Ingredients

Fish

• 4 (6 ounce)  skinless trout fillets (may use sole, tilapia, etc)

• salt
• pepper
• 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter

Sauce

• 4 tablespoons unsalted butter (cut into 4 pieces)
• 2 tablespoons capers, rinced and minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh parsley
• salt
• pepper

Directions

1. 1

   Heat oven to 200F and place a heatproof platter in the oven.

2. 2

   Pat the trout dry.

3. 3

   Let the fish stand about 5 minutes, until it glistens.

4. 4

   Combine flour, salt, and pepper. Dredge the fish in the flour mixture and remove excess. flour.

5. 5

   In a 12in. skillet heat 1 tablespoon oil over medium-nigh heat.

6. 6

   Melt 1 tablespoon butter in the hot oil.

7. 7

   Lay2 of the fillets in the pan and cook approximately 3 minutes, until the fish is golden.

8. 8

   Gently flip the fish (use two spatulas for support).

9. 9

   Cook about 2 minutes until the fish flakes when prodded with a knife.

10. 10

    Place the cooked fillets in the oven and wipe the skillet clean.

11. 11

    Repeat with remaining fish.

12. 12

    With the skillet clean, melt the butter over medium-high heat.

13. 13

    Cook the butter until golden brown, swirling constantly (should take about 1 1/2 minutes).

14. 14

    Remove from heat.

15. 15

    Mix in the capers, lemon juice, and parsley and season with salt and pepper.

16. 16

    Serve over the fish w/ lemon wedges.