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Ingredients
  • 1 pound thin, skinless fish fillets
  • ⅓ cup all-purpose flour, for dredging
  • 1 teaspoon kosher salt
  • 1 teaspoon finely ground black pepper
  • 4 tablespoons extra virgin olive oil
  • ½ cup dry white wine (such as sauvignon blanc or pinot grigio)
  • 2 tablespoons lemon juice
  • ¼ cup small capers
  • 2 tablespoons butter
  • ¼ cup chopped fresh parsley
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