Sole is also delicious when prepared this way. Using a zip-top bag instead of a three-dish breading station cuts down on mess.
Preheat oven to 350°F.
Combine the flour, salt and pepper in a large Ziploc bag. Rinse off the fish fillets and put them in the bag and jiggle it so they are covered in the flour mixture.
Heat the olive oil on medium heat in a sauté pan. Place the floured fish fillets
in the pan and sauté until light brown on both sides. Remove fish from pan.
Add capers and scallions and sauté for two minutes in the fishy oil. Add lemon juice and wine.
Bring the liquid to a boil. Then lower heat and cook until the mixture is slightly thickened. Pour on the fish and place in the oven for 15 minutes.
Serve hot with rice, quinoa, herbed potatoes, or roasted zucchini and peppers.
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