Yelloweye Horseradish Piccata from Waterfall Resort Alaska

Ingredients

• 2 (6 oz.) yelloweye fillets
• Kosher salt
• Fresh-ground black pepper
• 1/2 cup all-purpose flour
• 1 extra-large egg
• 1/2 Tbsp. water
• 3/4 cup seasoned dry bread crumbs
• 2 Tbsp. olive oil
• 3 Tbsp. unsalted butter, room temperature, divided into three pats
• 1/3 cup freshly squeezed lemon juice (two lemons), squeezed lemon halves reserved
• 1/2 cup dry white wine, such as sauvignon blanc
• 1 Tbsp. prepared horseradish
• 1 lemon, zested
• Chopped fresh chives
• 2 Tbsp. capers, drained and chopped