4 trout fillets
1 c. milk
1 tsp. salt
1/8 tsp. pepper
1/2 c. flour
1/2 stick butter (oleo)
1 tbsp. olive oil

Dip fillets in milk; season with salt and pepper. Dredge lightly in flour. Melt 1/2 stick of butter in skillet with 1 tablespoon oil. Brown fillets on both sides.

MEUNIERE SAUCE:

1 1/2 c. butter (oleo)
1 tsp. black pepper
1/4 c. lemon juice
4 tbsp. minced fresh parsley or 3 tbsp. capers

In a small heavy saucepan melt the butter slowly over low heat. Then cook over low heat until butter turns a light brown. Remove from heat and add lemon juice and capers. Return pan to low heat for about a minute. In serving the browned fillets, pour meuniere sauce over fish.