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1
Pat the fish dry and season with salt and pepper.
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2
Put the flour in a shallow bowl.
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3
Dredge the fish in the flour, shaking off the excess.
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4
Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat.
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5
Add the fish and cook, turning once, until opaque, about 3 minutes per side.
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6
Transfer to a plate and cover with foil.
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7
Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds.
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8
Remove from the heat and add the wine, lemon zest and lemon juice.
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9
Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes.
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10
Season with salt and pepper.
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11
Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste.
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12
Divide the fish among plates.
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13
Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted.
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14
Pour the butter sauce over the fish.
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15
Wipe out the skillet.
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16
Heat the remaining 1 tablespoon olive oil in the skillet over high heat.
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17
Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish.
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18
Serve with the salad and lemon wedges.
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19
Per serving: Calories 402; Fat 27 g (Saturated 8 g); Cholesterol 82 mg; Sodium 464 mg; Carbohydrate 10 g; Fiber 2 g; Protein 24 g
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20
Photograph by Antonis Achilleos
