Ingredients
4 (6-ounce) pike or perch fish fillets
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/4 cup Wondra flour
2 tablespoons butter
2 tablespoons olive oil
1 lemon, cut into wedges, for garnish
Preparation
Season fish fillets with salt and pepper and dust with flour.
Heat butter and oil in a large nonstick skillet over medium-high heat. Place fish in skillet, skin side down, and cook 4 minutes, until skin is crispy and brown. Gently turn fish and continue cooking, just until cooked through and fish flakes when pierced with the tines of a fork, 3-4 minutes more.
Transfer fish to serving plates, garnish with lemon wedges, and serve immediately with a Relish Platter.
