1lbfish filletsTilapia is my go to, but white fish or sole will also work
6TBunsalted butter4 TB for cooking fish, 2 TB for making sauce
¾cupwhite wineuse a variety you like drinking
salt and pepper to taste
Cut your fish into 4 fillets that are close to evenly sized.
Place a large sauté pan over medium high heat and add 2 tablespoons olive oil to the pan.
Dredge the fish on both sides with flour and season with salt and pepper.
Once the pan is hot, gently place the dredged fish into the pan. Cook about 3-5 minutes on each side, being careful not to over cook.
Remove the fish from the pan, and set aside on a plate. To the same pan, add the white wine and use a whisk to scrape up all the little brown bits. Once it's cooked down for a few minutes, add in the butter and lemon juice and whisk until the sauce comes together and thickens a bit. Add in the capers, turn off the heat and add the fish back into the pan.
Serve over pasta or sautéed spinach and pour the pan sauce over the top of the dish.
When you are dredging the fish, put a glove on one hand and use that hand exclusively for dredging the fish. The other hand is then free to cook, use tongs, grab ingredients etc. Be sure to have a plate ready for the fish once it's done cooking so you can quickly move it out of the pan when it's done cooking.