Miller's Wife's Trout: Sogliola alla Mugnaia

1. 1

   Dredge fish in the flour and shake off the excess.

2. 2

   In a large nonstick skillet, heat 2 tablespoons of the butter and the oil over medium heat.

3. 3

   Saute the fish on both sides until nicely golden brown, about 5 minutes per side.

4. 4

   Remove the fish to a serving platter and keep warm.

5. 5

   Discard the cooking fat and wipe the skillet clean.

6. 6

   Return the skillet to the heat and melt 2 tablespoons of the butter in it over medium heat.

7. 7

   Add the juice of 1 lemon and the parsley.

8. 8

   Pour on the fish.

9. 9

   Cut the remaining lemon into wedges and place around the fish and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.