Since heating lemon juice gives it a metallic taste and takes away from its bright, fresh citrus flavor, it is better to squeeze fresh lemon wedges over the fish just before serving.
4 Tilapia fillets
Kosher Salt & freshly ground Black Pepper
All-purpose Flour, for dusting
2 tablespoon Extra Virgin Olive Oil
¼ cup dry White Wine
2 tablespoons Capers
2 tablespoons unsalted Butter
2 tablespoons chopped fresh Parsley, plus more for garnish
Juice of 1 Lemon
Season the fish with salt and pepper and lightly dust with flour. Pat them to shake off any excess flour.
In a large, nonstick skillet, heat the oil over medium-high heat. Cook the fish until crisp and golden, about 4 minutes per side.
Remove the fish from the skillet and set aside.
Add the wine and capers to the hot skillet, and scrape up the browned on bits on the bottom of the pan. Gently boil the mixture for 1 minute to concentrate the wine and evaporate the alcohol. Remove the pan from the heat and add the butter and parsley. Swirl the pan until the butter is just melted.
Pour the caper butter over the fish and squeeze the lemon juice all over the fish. Serve immediately.