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4 skinless flounder-fillets
Salt and pepper
Flour for dredging fish
2 tablespoons vegetable oil
3 tablespoons butter, divided
1 lemon, juiced
1 small bottle capers
Wash fillets in cold water and pat dry. Sprinkle with salt and pepper.
Dredge fillets in flour. Place oil and 2 tablespoons of butter in flat skillet and heat on medium-high until butter melts.
Keeping heat at medium-high, cook fish on 1 side for about 3 minutes or until deep brown and crispy. Turn fish over and cook on the other side for an additional 3 minutes.
Remove fish to a serving platter and turn heat off. In a hot skillet, whisk in remaining 1 tablespoon butter, add lemon juice and pour in the capers. Whisk together and pour thin sauce over fish fillets.
Serve with Libby's Vegetables and Portuguese Rolls.
Prices Valid January 12, 2014 to January 18, 2014
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