Ingredients
2 Tbsp olive oil
4 small white fish fillets (1 lb. total)
Kosher salt and freshly ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tbsp. capers
2 tbsp. butter
2 tbsp. chopped fresh parsley
Preparation
Heat oil, blot fish dry and season with salt and pepper. Dredge in flour, shake off excess. Saute fish in oil until just cooked through, about 4 min., flipping halfway through. Remove to platter. Deglaze the pan with white wine, whisking 1 min.. Add lemon juice and capers and stir. Add butter and whisk together. Pour on fish and garnish with parsley.
