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Combine flour with salt and pepper. Dredge fish in flour mixture. Toast pine nuts in a dry skillet until brown, remove and set aside. Add butter and oil to the pan. Saute fish for 3 minutes per side. Remove fish and keep warm. Add lemon juice to pan. than add vermouth. Stir well. Add parsley and pine nuts. Cook until sauce reduce to half. Place fish on plate and drizzle sauce over. Serve.
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