4- Trout fillets (about 6oz each), you can also substitute tilapia or catfish
1 cup all-purpose flour
Salt and pepper
2TB canola oil
1/4 cup fresh lemon juice
1/4 cup freshly chopped parsley
3TB capers, rinsed and drained
Season flour with salt and pepper. Heat oil in a large skillet. Dredge fish in seasoned flour and carefully place in pan, flesh side down. Pan saute for two minutes, or until nicely browned. Turn fish over and finish cooking for one minute. Transfer fish to serving platter or separate plates.
To make sauce, pour off most oil from pan. Add butter and allow to melt and froth. When frothing subsides and butter begins to brown a bit, carefully add lemon juice. Swirl pan and add parsley and capers. Pour sauce over fish. Enjoy!