- Heat olive oil in a large sauté pan over medium-high heat. While pan is heating, pat fish dry with paper towels, season with salt and pepper, and dredge in flour. Shake off any excess flour.
- Saute fish in oil for 2 to 3 minutes on each side. Remove to serving platter and let rest.
- Deglaze pan with white wine, whisking for about 1 minute. Add lemon zest, juice, and capers, and stir. Remove from heat.
- Add butter slowly and stir to incorporate, blending sauce. Sauce should coat the back of a spoon. Pour sauce over fish and garnish with chopped parsley. Serve with roasted red potatoes and steamed asparagus.
Beverage pairing: Sémillon or pale ale