Trout Meuniere

• 4 (6 ounce) skinless trout fillets (may use sole, tilapia, etc)
• salt
• pepper
• 12 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 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

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

trout, salt, pepper, flour, vegetable oil, unsalted butter, unsalted butter, capers, lemon juice, parsley, salt, pepper

Taken from www.food.com/recipe/trout-meuniere-360127 (may not work)