1

In a small bowl, stir the capers, parsley, and lemon zest and juice.

2

Pat the fish dry with paper towels; sprinkle the tops of the fillets evenly with the salt and black pepper. Sprinkle 1 tbsp flour evenly over the tops of the fillets; rub the flour to coat the entire surface of the fillets with a thin, even layer. Turn the fillets over and repeat the process with the remaining 1 tbsp flour.

3

In a 12-inch nonstick skillet, melt 2 tbsp butter over medium heat, swirling the pan until the foam subsides. Add the fish and cook until lightly browned on the bottom, about 3 minutes. Carefully turn the fish. Continue to cook until the fish flakes easily with a fork, 2 to 3 minutes more. Transfer the fish to a platter.

4

Add the remaining 1 tbsp butter to the same skillet and cook until lightly browned, 1 to 2 minutes, swirling the pan often. Stir in the lemon mixture until well combined. Remove the pan from heat. Pour the sauce over the fish.

5

Serving size: 1 fillet