2 tablespoons chopped Italian, flat-leaf parsley, plus more for garnish
Juice of 1 lemon
To begin, season the fish with salt and pepper, then lightly dust with flour. Pat to remove any excess flour.
In a large, nonstick skillet, heat the oil over medium-high heat. Cook the fish until crisp and golden, about 4 minutes per side.
Remove the fish from the skillet and set aside.
Add the wine and capers to the hot skillet, and scrape up any browned-on bits in the bottom of the pan. Gently boil the mixture for 1 minute to concentrate the wine and evaporate the alcohol. Remove the pan from the heat and add the butter and parsley. Swirl the pan until the butter is just melted.
Pour the caper butter over the fish, then top with squeezed lemon juice. Serve immediately.