Sauteed Pickerel with Lemon Butter

Pickerel fillet, boned, skinned
Milk
Flour
2 T. vegetable oil
11/2 tsp. lemon juice
Chopped parsley

In mixing bowl, dip fillet in milk; remove and dredge in flour. In heavy skillet, heat oil over medium-high heat until hot. Heat oven to 350°F. Place fillet in pan, flesh side down, and sauté until golden brown, turning once. Transfer fillet to oven and bake 10 minutes. In same heavy skillet, heat butter over medium-high heat until melted. Add lemon juice and pinch of chopped parsley. Immediately pour butter over fish fillet.

Martin Nargi
Bridgeport, CT

From— Classic Fish: Member’s Best Recipes