2 tablespoons all-purpose wheat flour (or alternative flour)
Salt and pepper, to taste
1 tablespoon shallot or white onion, minced
½ cup dry white wine
2 tablespoons lemon juice
2 tablespoons capers, drained
3 tablespoons unsalted butter
1 tablespoon Italian parsley, minced
Lemon wedges for garnish
1. Place the flour on a shallow plate and season to taste with salt and pepper. Rinse the fish portions with cold water, pat dry and lightly dredge each side in the flour.
2. Heat olive oil in a cast iron skillet (preferred) or nonstick skillet over medium-high heat.
3. Add the fish portions and cook until browned lightly on both sides, and just cooked through (do NOT overcook). This will take about 4 minutes per side for cod and halibut, or about 2 minutes per side for sole. Remove fish from the skillet and set aside to rest.
4. Add ½ tablespoon of the butter to the same pan to melt. Stir in the shallots (or onion) and cook until softened, about 1 minute.
5. With the skillet still at medium-high, whisk the wine into the shallots, gently scraping up the browned bits from the bottom of the pan. Simmer until reduced by half, 3 to 4 minutes.
6. Stir in the lemon juice and capers and cook for an additional 1 to 2 minutes.
7. Remove the skillet from the heat and slowly whisk in the remaining butter in 3 to 4 small portions until an emulsified sauce is formed. Taste for seasoning and adjust as needed.
8. Top each portion of the fish with half of the sauce, garnish with minced Italian parsley and lemon wedges and serve immediately.