Fish Piccata

Ingredients

• 2 fillets white fish fillets, such as tilapia, pike, or sole
• 1 tablespoon olive oil
• 3 tablespoons butter
• Flour as needed for dredging
• 1 tablespoon lemon juice
• 1/4 cup white wine
• 1 tablespoon capers
• Chopped parsley for garnish

Directions

1. Warm a large skillet over medium-high heat. When the pan is hot, pour in the olive oil and add 2 tablespoons of the butter. Sprinkle the fish with salt and pepper, then coat it lightly with flour.
2. When the butter bubbles up and starts taking on color, lay the fillets in the skillet. Increase the heat to high and cook until nicely browned, flipping once, for 4 to 5 minutes total.
3. Move the fish to a warm spot to rest. Pour the wine into the same pan, scraping the bottom to loosen all those browned bits. Stir in the lemon juice and capers.
4. Let the sauce cook down for half a minute, then swirl in the last tablespoon of butter. Taste and adjust the seasoning and acidity, then slide the fillets back into the pan just long enough to warm in the sauce. Finish with parsley and serve with rice.