Fish Pincante

Yes, you can make Chicken, veal, or fish pincante…

Its best with a mild fish.

1/2 cup flour

1 lb. boneless, skinless fish filets, white fish, bass, sole…

3 Tablespoons butter

1 teaspoon olive oil

1 Tablespoon capers

1/4 cup lemon juice

1 Tablespoon chopped parsley

1 small lemon, thinly sliced

Put flour in a shallow bowl. Lightly coat the fish, shaking off excess.

In a large skillet, melt 2 Tablespoons butter with 1 teaspoon olive oil.

When hot, add fish and cook 2 minutes or until bottom is golden.

Turn fish. Top with capers. Cook 2 more minutes.

Place fish on a plate and tent with foil to keep warm.

Add last Tablespoon butter to pan. Cook until starting to brown.

Carefully add lemon juice.

Cook about 1 minute to thicken a bit.

Pour sauce over fish.

Top with lemon slices and parsley.