A fine company dish but easy enough to make anytime. –The Craftsbury Inn, Craftsbury, Vermont
Make sauce by melting 1 stick butter in skillet, then adding mushrooms, tomato, shallots, garlic, and capers. Saute for 3-4 minutes and keep warm while preparing fish.
Sprinkle filets with lemon juice and dust with flour. Dip in egg mixture. Heat ¼ stick butter in pan and brown fish for about 1-½ minutes on each side. Place filets on serving dish, cover with sauce, and serve with lemon wedges.