Fish in Caper Lemon Sauce ½ pound of white-fleshed fish – I used 2 big sized tilapia fillets about ¼  cup flour for dredging freshly ground white or black pepper to taste 2-4 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 1 tablespoon small capers, drained ¼ teaspoon of anchovy paste 1 teaspoon of minced garlic ¼ cup dry white wine juice of one lemon 1 teaspoon of chili paste (to give it a bit of a kick!) 2 tablespoons chopped fresh Italian parsley salt n pepper
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