Ingredients
4 orange roughy fillets (approx. 1-1/2 lb.)
1 cup of medium white wine
1/4 cup of all-purpose flour
salt and pepper
1 Tbsp. butter
1 onion, finely chopped
1 teaspoon capers (optional)

Preparation
Marinate fish in wine in refrigerator for 15-60 minutes. Drain fish and reserve wine. Pat fish dry and coat with flour seasoned with salt and pepper. Heat butter and gently cook onion 3-5 minutes. Add fillets to pan and fry each side for 2 minutes. Add wine and capers and cook over high heat for 2-3 minutes, until liquid is reduced by half.

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