Line a cookie sheet with parchment paper and spray with non stick cooking spray. Preheat oven on bake to 400
Mix the flour, salt, cayenne and pepper on a paper plate.
Beat the egg on a separate paper plate
Dredge the fillets thru the flour.
Dip the fillets in the beaten egg.
Dredge the fillets back through the flour. Heat skillet over med to med hi with a little olive oil and 1tsp of butter.
Sprinkle each with a little more cayenne pepper.
Add the fillets to the skillet and cook until golden brown on one side. About 4-6 minutes. Reserve pan juices in the pan.
Place the fillets cooked side up on the cookie sheet and place in preheated oven. Cook until done. Set timer for about 4 - 6 minutes depending on thickness of fillets.
Rinse and drain the capers to remove some of the brine they're packed in.
Deglaze the pan with the wine and add a few slices of lemon, squeeze the remaining lemon into the sauté pan, add the capers and white wine. Be sure to catch and remove any seeds from the lemon.
Reduce over low to med heat until it becomes a little thicker. About 5-8 minutes. Stirring frequently. Season to taste with salt and pepper.
Remove fillets from oven and place on plates.
Top liberally with reduction.
Serve with simple iceberg wedge, blue cheese dressing and a drizzle of balsamic reduction( Fini makes this) Pairs nicely with a Chardonnay. ENJOY!