Fish Piccata | receeps | Umami

Ingredients

• All-purpose flour, for dredging (about 1/2 cup)
• Four 6-ounce (170g) thin boneless, skinless white-fleshed fish fillets, about 1/2- to 3/4-inch thick, such as flounder, scrod, haddock, or branzino
• Kosher salt and freshly ground black pepper
• 1/4 cup (60ml) vegetable oil
• 1/3 cup (80ml) dry white wine
• 1 1/2 tablespoons (1/2 ounce; 15g) drained capers in vinegar
• 4 tablespoons (60g) unsalted butter, cut into tablespoon-size pieces, plus 1 tablespoon (15g) unsalted butter mashed into a paste with 1/4 teaspoon all-purpose flour
• 1 tablespoon (15ml) fresh lemon juice from 1 lemon
• 1 1/2 tablespoons (1/4 ounce; 8g) minced flat-leaf parsley leaves and tender stems