Cookbook

Sprinkle the flour on a large plate. Season the fish and then dip it in the flour to coat on all sides. In a large pan, melt the butter. Add the coated fish and cook for several minutes, until the fish is golden brown on the underside. Flip and cook until it is golden brown on the other side and the center is white, flaky and cooked all the way through. Tranfer the fish to a clean plate and cover it with foil to keep warm.

To make the sauce, add the wine to the pan and turn the heat to high. Cook the wine for several minutes, until reduced by half, while scraping the brown bits off the bottom of the pan and incorporating them into the sauce. Pour in the lemon juice and stir to combine. The sauce will remain somewhat thin.

Drizzle the sauce over the fish and garnish with fresh parsley and/or capers.

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