Heat the olive oil in a pan over medium-high heat

Blot the fish dry with a paper towel and season with salt and pepper to taste

Dip in flour and remove any excess.

Sauté the fish in the oil until cooked, about 5 minutes, and flip the tilapia halfway through.

Remove the fish from the pan once cooked

Deglaze the pan with the white wine and whisk for around 45 seconds

Stir in the lemon juice and capers.

Add butter and whisk to create the sauce.

Pour onto the fish and garnish with the parsley