A switch up on the classic chicken or veal. This cuts calories by half and is a little lighter. All the classic flavors: lemon, wine, and Italian herbs are all here. I know that rainbow trout is not an Italian thing, but it was the freshest fish in the display case. I hope you like it. (Something for your Dad to make at the cabin, Tori?)

2 10-ounce rainbow trout fillets, skinned removed
3/4 cup flour
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
4 ounces lemon juice
4 ounces rose wine
4 ounces capers
4 lemon slices
4 ounces butter
2 ounces light olive oil

In a pie pan mix flour, Old Bay, garlic powder, onion powder, and black pepper.

In a large skillet on medium add butter and oil.

Dredge fish in seasoned flour.

Cook fish for 5 minutes per side.

Remove fish from pan and add lemon juice and wine; cook for 4 minutes.

Add capers and lemon slices.

Add fish back to pan. Cook for 4 minutes.

Serve.