Season fillets and dredge lightly in flour.
In a skillet over medium heat, melt butter and cook fillets 2-3 minutes per side. Transfer to a hot plate and keep warm.
Preparation — Sauce: In a skillet, melt butter over medium-high heat.
Quickly add capers and diced lemon. When the butter begins to brown, add parsley.
Spoon sauce over fillets.
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