Spanish Mac fillets with lemon butter caper sauce

Remove bone line from 4 medium fillets, wash, pat dry. Season with salt and pepper.
Place 2 tbs olive oil and 2 tbs butter in large pan, heat on medium high.
Dust fillets lightly in flour, place into hot pan skin side up.
Fry until nicely browned, don't flip too soon. Flip and cook until done. Remove to plate.
Add 2 tbs butter to pan, add 1 tbs capers, heat through, add a tbs of lemon juice, stir sauce. Pour over fillets.

We have consumed all the flounder, pompano, croaker, whiting, etc. from our visit last October, and now these fresh fish cooking posts are getting tough to swallow. Not trying to sound jealous, but, shoot. C'mon fall.

Sorry to torture yah!

I made this with vacuum packed fillets from last Fall, turned out great.