Place flour in a shallow bowl. Sprinkle both sides of fillets with salt and pepper; dredge in flour, shaking off excess.
Melt 1 Tablespoon butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add fillets to pan, and cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.
Add wine, lemon juice, capers, and sugar to pan; cook 1 minute. Remove from heat; add remaining 1 tablespoon butter, stirring until melted. Stir in parsley. Serve sauce over fish with lemon wedges.
Serving size 1 fillet, 1 tablespoon sauce and 1 lemon wedge.
Calories 259, fat 9g (sat 4.8g, mono 2.5g, poly 1g); Protein 35g, Carb 7.7g, Fiber 0.9g, chol 100mg, iron 1.4mg, sodium 364mg, calc 31mg
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 109 (70%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.5mg||9 %|
|Sodium 171.6mg||6 %|
|Potassium 194.7mg||5 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 12.2g|
|Protein 2.2g||3 %|
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Calories per serving: 155
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