Ingredients:

• 1 pound thin, skinless fish fillets
• 1/3 cup all-purpose flour, for dredging
• 1 teaspoon kosher salt
• 1 teaspoon finely ground black pepper
• 4 tablespoons extra virgin olive oil
• 1/2 cup dry white wine (such as sauvignon blanc or pinot grigio)
• 2 tablespoons lemon juice
• 1/4 cup small capers
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley