1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced
Ladene5054
<div>I had my pan too hot, burned it, but completed it, and it still tasted great! It was super easy. I'm going to make this again and again, hopefully without setting off the smoke alarm.<br /></div><div>Thanks Alton!<br /></div><div>LaramieLady<br /></div><div><br /></div><div><br /></div>
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