Fish Meuniere Style

Ingredients
2 tablespoon canola or grape seed oil
4 each fresh flaky filet of fish like trigger, yellowtail, or flounder (no skin, all bones removed)
Flour for dredging
Salt and pepper
3 tablespoons butter
2 tablespoons fresh Italian parsley, chopped fine
Juice of 1 lemon
1.5 tablespoons capers

Directions:
Heat the pan on medium heat. Add the oil, dredge and season the fish and shake off excess. Sauté the fish in the oil on both sides, place on a plate, pour out the oil. Place the butter in the pan, allow to brown. Add the parsley, lemon, capers and season with salt and pepper.