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Grate zest and squeeze juice from one lemon half. Cut the remaining lemon half into four wedges and set aside. In a small bowl, stir the sour cream well with the mayonnaise, dill, chives, capers, and lemon zest and juice. Reserve. Cut the fish into 4 portions (if necessary). Season evenly with salt and pepper. Lightly coat each piece of fish with flour, shaking off excess. Heat canola oil in a large non-stick skillet set over medium-high heat. Pan-fry fish for about 2 minutes per side or until it is golden and flakes easily with a fork. Serve each piece of fish with a dollop of the sour cream mixture and a lemon wedge, accompanied by a salad of arugula and tomatoes drizzled with a thin stream of olive oil.
Grate zest and squeeze juice from one lemon half. Cut the remaining lemon half into four wedges and set aside.
In a small bowl, stir the sour cream well with the mayonnaise, dill, chives, capers, and lemon zest and juice. Reserve.
Cut the fish into 4 portions (if necessary). Season evenly with salt and pepper. Lightly coat each piece of fish with flour, shaking off excess.
Heat canola oil in a large non-stick skillet set over medium-high heat. Pan-fry fish for about 2 minutes per side or until it is golden and flakes easily with a fork.
Serve each piece of fish with a dollop of the sour cream mixture and a lemon wedge, accompanied by a salad of arugula and tomatoes drizzled with a thin stream of olive oil.
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