INGREDIENTS
2 TBSP. olive oil
4 flounder fillets
1/8 tsp. salt
1/8 tsp. black pepper
1 cup white wine
1/4 cup minced shallots
2 TBSP. capers, drained
1 TBSP. chilled butter, cut in small pieces
1 TBSP. chopped fresh parsley
DIRECTIONS
Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle fish evenly with salt and pepper.
Add fish to the pan; cook 3 to 4 minutes on each side or until fish flakes with a fork.
Remove fish from pan and keep warm.
Add wine and shallots to pan and cook for 10 minutes or until reduced by half.
Stir in capers and butter.
Place 1 fillet on each plate; drizzle evenly with sauce and sprinkle with parsley.
Serves 4.
