In a large, heavy skillet, over medium high heat, add a couple of tablespoons of olive oil and heat to shimmering, not smoking. Season fish with salt and pepper and dust on both sides with flour. Place fish in hot pan skin side down and watch carefully until golden brown (about 2 – 3 minutes) and turn over immediately. Sauté on second side until slightly brown and immediately remove to warm plate and return plate to oven. The fish should still be slightly underdone and it will finish in the oven; it should not be mushy.
Wipe the pan with a paper towel and return pan to medium heat. Add wine and reduce. Add juice of 1 lemon. When reduced by ½, reduce heat to low and begin to add pats of butter. Either swirl or whisk to incorporate butter. Continue to add butter until sauce thickens to desired level; add lemon zest if desired. Add the capers at the very end just until warmed. Remove from heat.
Serve fish on warmed plates napped with lemon/caper butter sauce.
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