24 ounces whitefish fillets
1/4 cup flour
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
For the sauce:
1/3 cup capers, drained
1/2 cup St. Julian Simply White
3 tablespoons butter
1/4 cup lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Mix flour, salt and pepper in pie plate or shallow pan. Coat fish on both sides. Heat olive oil in large skillet on medium heat. Add fish fillets and cook on both sides until lightly browned. Transfer the fish to a platter and cover with foil.
In a small skillet, put the wine, capers, butter, lemon juice, parsley and thyme. Cook over medium heat until liquid is reduced by half, about 4 minutes. Spoon sauce over fish and serve with rice pilaf or potatoes.