Lemon mangrove snapper

Ingredients

• 4 snapper fillets, 4 to 6 ounces each
• 1/2 cup butter-I used evoo instead to keep it healthier
• flour for dusting-I used ww
• 1 lemon
• 1 teaspoon or so white wine
• 1 tablespoon capers

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Preparation

• Dredge fish in a bit of flour . Heat butter (evoo) in a skillet.
• Add the fillets and saute 3 to 5 minutes per side.
• Squeeze lemon over cooked fillets. Add sherry and capers to the pan and continue sauteing until the fish is crisp around the edges.
• To serve, spoon the capers over the fillets. Serve warm.

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