Lemon Caper sauce for fish

2 ounces butter, room temperature
1 lb Fish 2 fillets
1 tablespoon salt
1 tablespoon ground black pepper
2 ounces white wine
.5 small scallots chopped fine
1 tablespoon lemon juice
1 teaspoon capers

Add butter to saute pan or skillet and place over medium heat. Season fish with salt and pepper. Place each fillet in skillet and saute until light golden brown add drops of hot sauce to top of fillet. Flip fish, add hot sauce and saute again until each fillet is cooked thoroughly. Remove fish from pan. Reduce heat and add wine to skillet. Add onion and stir slowly but continuously for about 2 minutes. Add lemon juice and capers. Continue to stir until a sauce with a suitable texture develops. Drizzle sauce over the fish to taste.

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