Fillets with lemon caper sauce

Categories:  None

Ingredients

1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons butter divided
4 6oz fish fillets
1 Tablespoon capers
1 lemon

Directions

Combine flour, salt and pepper. Melt 1 Tbsp of the butter over medium-high heat in an extra deep 12 inch skillet that has a lid. Coat the fillets with flour and shake off excess. Add each fillet to the pan. Cook the fillets until they are lightly browned on one side, about 3 to 4 minutes. Meanwhile, rinse and drain the capers. Coarsley chop them and set aside. Cut the lemon in half. Cut one half into 4 slices, and set aside. Set aside the remaining half. Turn the fish and cook until lightly browned on the second side, about 3 minutes. Turn off the stove and put the fillets on a serving platter. Squeeze the juice from the remaining lemon half into the pan through a strainer (to catch the seeds) Add the capers to the pan. Swirl the remaining 2 Tbsp butter in the pan (off the heat) just until it melts. Pour the butter sauce over the fish. Garnish each fillet with 1 of the resserved lemon slices, and serve at once.