By Jennifer Clair
Since heating lemon juice gives it a metallic taste and takes away from its bright, fresh citrus flavor, it is better to squeeze fresh lemon wedges over the fish just before serving.
- Season the fish with salt and pepper and lightly dust with flour. Pat them to shake off any excess flour.
- In a large, nonstick skillet, heat the oil over medium-high heat. Cook the fish until crisp and golden, about 4 minutes per side.
- Remove the fish from the skillet and set aside.
- Add the wine and capers to the hot skillet, and scrape up the browned on bits on the bottom of the pan. Gently boil the mixture for 1 minute to concentrate the wine and evaporate the alcohol. Remove the pan from the heat and add the butter and parsley. Swirl the pan until the butter is just melted.
- Pour the caper butter over the fish and squeeze the lemon juice all over the fish. Serve immediately.