Trout Meuniere

Nice trout recipe.

• Ready In: 40 mins
• Serves: 4

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. Heat oven to 200F and place a heatproof platter in the oven.
2. Pat the trout dry.
3. Let the fish stand about 5 minutes, until it glistens.
4. Combine flour, salt, and pepper. Dredge the fish in the flour mixture and remove excess. flour.
5. In a 12in. skillet heat 1 tablespoon oil over medium-nigh heat.
6. Melt 1 tablespoon butter in the hot oil.
7. Lay2 of the fillets in the pan and cook approximately 3 minutes, until the fish is golden.
8. Gently flip the fish (use two spatulas for support).
9. Cook about 2 minutes until the fish flakes when prodded with a knife.
10. Place the cooked fillets in the oven and wipe the skillet clean.
11. Repeat with remaining fish.
12. With the skillet clean, melt the butter over medium-high heat.
13. Cook the butter until golden brown, swirling constantly (should take about 1 1/2 minutes).
14. Remove from heat.
15. Mix in the capers, lemon juice, and parsley and season with salt and pepper.
16. Serve over the fish w/ lemon wedges.