Sep 18 2016
Heat the olive oil on medium low and place the fish in the pan in one layer and fry until golden, about 2 minutes per side.
Once all the fish is cooked, add the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Let the wine boil and reduce for 1-2 minutes, and the lemon juice and capers. cook for one more minute.
Turn off the heat. Add butter to the pan. Stir in half of the parsley and pour it over the fish. Sprinkle the fish with the remaining parsley.