Gluten-free fish piccata

Ingredients:

• 4 white fish fillets (450 g), such as flounder
• 1 tbsp olive oil + more as needed
• 5 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1/4 cup capers
• 0.5 cups dry white wine
• 2 tbsp lemon juice (from about half a lemon) + 4 thin lemon slices
• 0.5 cup fresh parsley, finely chopped

Preparation:

1. Sprinkle the fish on both sides with salt and black pepper.
2. In a large nonstick skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. When it comes to a simmer, add 2 fillets and cook until golden brown on the bottom, about 2 minutes. Flip and cook until golden brown on the other side and cooked through, about 2 more minutes.
3. Transfer the fish to a serving platter, leaving the fat in the pan. If the pan looks dry, add another 1 tablespoon of olive oil. Fry the remaining fish in the same way and transfer to a serving platter.
4. Add the shallots to the remaining fat in the pan and cook over medium heat until softened slightly, about 2 minutes. Add the capers and continue cooking until the shallots are completely softened, about 2 more minutes.
5. Add the wine and lemon slices, bring to a boil, and cook, swirling the pan occasionally, until the liquid has reduced by half. Add the lemon juice and the remaining 4 tablespoons of butter, swirling the pan to emulsify the sauce as the butter melts. Add the parsley and season with salt and pepper to taste. Pour the sauce over the fish, topping with the lemons, and serve immediately.
   
   Note
   
   You can use any soft white fish for this recipe, but thin fillets are best. Flounder, tilapia, and blue whiting are ideal options.