Heat EVOO and 3 Tbs butter over med-high heat
Lightly coat each piece of fish with flour, then salt and pepper to taste
Cook in hot pan 3-5 minutes on each side depending on thickness of filets and remove from pan
Drizle pan with white wine
Add chicken stock and lemon juice
Reduce by about 1/3
Add capers and 3 Tbs of cold butter
Return cooked filets to pan and coat each side with sauce
Put extra sauce on table and serve immediately
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