Trout Meuniere

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.