Quick, simple, and bright.
Four 6-ounce thin boneless, skinless white-fleshed fish fillets, about 1/2- to 3/4-inch thick, such as flounder, scrod, haddock, or branzino1 1/2 tablespoons drained capers in vinegar
4 tablespoons unsalted butter, cut into tablespoon-size pieces, plus 1 tablespoon unsalted butter mashed into a paste with 1/4 teaspoon all-purpose flour1 1/2 tablespoons minced flat-leaf parsley leaves and tender stemsIn a wide, shallow bowl, spread flour in an even layer. Line a rimmed baking sheet with parchment paper. Season fish fillets all over with salt and pepper. Working with one piece of fish at a time, dredge fillets in flour, shaking off excess. Transfer to prepared baking sheet.
In a large nonstick skillet, heat oil over medium-high heat until shimmering. Working in batches if necessary, add fish, presentation side down, and cook until well browned on on first side, 3 to 4 minutes . Using two spatulas, if necessary, carefully flip each fillet and continue cooking until just cooked through and flesh is opaque throughout, 30 seconds to 1 minute. Carefully transfer fish, well-browned side up, to a serving platter and keep warm.
Wipe out skillet, then return to medium-high heat, add wine, and bring to a boil. Cook until alcohol smell has mostly cooked off and wine is reduced by about half, about 2 minutes. Add capers, the 4 tablespoons plain unsalted butter, and the butter-flour mixture and cook, whisking constantly, until butter has melted.
Lower heat to medium and continue to simmer while whisking until a creamy, emulsified sauce has formed; when ready, it should coat the back of a spoon and a finger dragged through it should leave a trail. If the sauce over-reduces and breaks at any point, whisk in cold water 1 tablespoon at a time to bring it back together. Whisk in lemon juice and parsley. Season with salt, then pour sauce over fish fillets and serve right away.
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