Serves 2

2 6-8 oz. Walleye fillets
1/4 cup capers
Salt & pepper
juice of 1/2 lemon
flour
1 cup dry white wine
2 oz. Olive oil (for frying)
2 tbsp. cold unsalted butter

Season Walleye fillets with salt and pepper, coat lightly with flour. With heavy skillet over medium high heat, add olive oil, then Walleye fillets. Sauté 2 minutes per side until just cooked through. Transfer to plate and keep warm.

In the same pan you sautéed the Walleye, deglaze with the white wine and lemon juice. Reduce liquid by half and add the capers. Add the butter a little at a time whisking until all is incorporated. Immediately remove from heat, spoon over Walleye and serve.