Sauteed Flounder Piccata


2 lbs. flounder fillets
i cup flour
1/2 tsp. salt
1/4 tsp. pepper
4 Tbsp. butter
2 Tbsp. vegetable oil
2 Tbsp. fresh lemon juice
1/4 tsp. grated lemon zest
2 Tbsp. fresh parsley, chopped
1 Tbsp. capers, chopped
lemon wedges
fresh parsley sprigs


Combine flour, salt and pepper in a shallow bowl. Dredge fish in seasoned flour to coat both sides of fish, shake off excess.

In a large skillet, melt 2 Tbsp. butter in oil over medium high heat. Add fish and cook, turning once, until browned outside and cooked through - about 5 to 7 minutes.

Remove to a platter and keep warm. Pour off all but 1 Tbsp. of fat from skillet. Add remaining butter and cook over medium high heat until browned - about 1 minute.

Stir in lemon juice, lemon zest, chopped parsley, and capers, and pour over fish. Serve with lemon wedges and parsley sprigs.

Serves 4.

Substitutions: tilapia, rex sole, walleye pike, or catfish.