• 1 cup flour    

• 2 - 6 ounce snapper filets, skinned, bones removed

• Pinch of kosher salt

• Pinch of white pepper

• 5 tablespoons of olive oil

• 5 tablespoons of unsalted butter

• 1 shallot, chopped fine

• 4 ounces white wine

• 2 tablespoons capers

• Juice from  ½  lemon

• ½  tablespoon parsley, washed, chopped

Spread the flour on a plate.  Wash the fish filets and pat dry.  Season with salt and pepper.   Dredge the filets in the flour.

In a large sauté pan over medium heat, add the olive oil and 1 tablespoon of butter.  Brown the filets, round side down until golden brown.  Reduce the heat to medium-low.  Brown the filets on the other side.  Reduce the heat to low.

Remove the filets from the sauté pan and place on a baking pan.  If the filets are thin, they are probably finished cooking.  If they are thicker, bake them in the oven for about 5 minutes.  Set aside.

While the fish is either in the oven or set aside, return the sauté pan to the stove.  Add the shallots, white wine, capers, lemon juice and parsley.  Let simmer for 1 minute.

Turn off the heat and stir the butter into the sauce.  Season to taste.  Transfer the filets to plates.  Pour the sauce over the filets.