Snapper Piccata

• 1 tablespoon olive oil
• 4 (6-ounce) snapper fillets (about 3/4 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers
• 2 tablespoons chopped fresh parsley

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets evenly with salt and pepper. Add fillets to pan, and cook 3 to 4 minutes on each side or until fillets flake easily when tested with a fork. Remove fillets from pan; keep warm.
2. Add wine and juice to pan; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thick, scraping pan to loosen browned bits. Stir in capers and parsley. Spoon sauce evenly over fillets.
3. Serve with: Parsley-Buttered Pasta

olive oil, snapper, salt, freshly ground black pepper, white wine, lemon juice, capers, parsley

Taken from www.myrecipes.com/recipe/snapper-piccata (may not work)