Ingredients:
4-6 Striped Bass filets
6 tbsp unsalted butter
1 lemon
1/2 cup Superfine flour (I use Wondra)
1/2 cup white wine
2 tbsp capers
Kosher salt
Freshly ground pepper
Fresh chopped parsley
Combine flour with salt and pepper and dredge fish filets, shaking off excess flour. Heat a non-stick pan on medium heat with 3 tbsp butter and let it brown but do not burn. Slide filets in pan without crowding. Let fish cook 4 minutes per side for about 1 inch filets. Sprinkle with a bit of kosher salt.
Let fish rest. Wipe out the pan, and add the wine, and juice of 1/2 lemon. Let reduce down to half. Add capers, and the rest of the lemon, cut into slices. Add the rest of the butter, swirling in pan until melted and incorporated into the sauce. Add fresh parsley, and pour the sauce over the fish filets. This is a version of the classic Sole Meuniere. You can easily swap out with any other type of fish, just adjust your cooking time for thinner filets such as sole, flounder, etc.