Fish Meuniere With Capers

---

This is from the america's test kitchen cookbook, 2006 edition. this kind of made me think of chicken piccata, only made with fish. use a flatfish, like sole or flounder for best results.

---

Steps

---

For the fish: set oven to 200 degrees , and place a heatproof plate in the oven.

---

Place flour in a baking dish.

---

Season dry fish fillets with salt and pepper , set aside for 5 minutes or until moisture shows on the surface.

---

Coat fish with flour , shake off any excess , and set aside on a baking sheet.

---

In a large non-stick skillet , heat 1 tablespoon of the oil over high heat until shimmering.

---

Add 1 tablespoon of butter and swirl to coat the bottom of the pan.

---

Add two fillets skin side up , to the skillet , and reduce heat to medium high.

---

Cook the fish without distubing it , about 3 minutes , or until the edges are opaque and the bottom is golden.

---

Carefully flip the fish , and continue to cook for another two minutes or until the thickest part flakes when a toothpick is inserted.

---

Transfer the fish to the oven to keep warm while you cook the remaining fillets.

---

Wipe the pan clean , and repeat steps 6 through 11 with the other two fillets.

---

For the browned butter: heat remaining .

---

Ingredients

---

all-purpose flour, sole fillets, salt, pepper, vegetable oil, unsalted butter, fresh parsley, lemon juice, capers