Trout With Caper Sauce - cooking recipe

Ingredients

1 1/2 lb. trout fillets
1/4 tsp. salt
3/4 tsp. pepper
3/4 c. skim milk
1 1/4 lb. Roma tomatoes, diced
6 Tbsp. fresh chopped parsley
3/4 c. flour
2 Tbsp. lemon juice
2 1/2 Tbsp. capers, divided
4 Tbsp. butter
olive oil

Preparation

Combine salt, pepper and flour in shallow dish.
Pour milk into another shallow dish.
Heat about 3 tablespoons olive oil in a large skillet over medium heat.
Dip fillets, one at a time into milk and then flour mixture and coat well.
Cook fillets until light brown and cooked through (about two minutes on each side). Transfer to warming platter.