The inspiration for this dish came from the book The Flavor Bible, by Karen Page and Andrew Dornenburg.  As well, Jamie Oliver - one of his recommended pantry items is capers.  I have to say - this was delicious!  I was surprised as I had never cooked with capers before.  This was easy, and fairly quick to make too!  The nice thing about this dish, is any white fish would work well - halibut, cod mahi mahi to name a few.
2 large snapper fillets, cut in half
fine white rice flour
salt, pepper
2 Tblsp. butter
Sauce:
2 tsp. lemon zest
2 tsp. Capers (I did not rinse them - not sure if you should?)
2 Tblsp. butter
1/2 cup dry white wine (I used a Sauvignon Blanc)
8 sliced organic crimini mushrooms (seriously taste better than regular)
2 sliced scallions
1 large sliced garlic clove
1 cup chicken stock
1 tsp. dried thyme
Rinse and pat dry the snapper fillets.  Sprinkle the fine white rice flour onto a platter, season with salt and pepper mixing with a fork.  Press each fillet into the flour, till coated.
Melt the butter in a frying pan, on medium high heat.  Brown each side of the fillets - mine were not thick so they only took about 4 minutes on each side.  Once cooked, place in a casserole dish, cover with tin foil, and place in a 250 degree heated oven.
Turn the heat of the frying pan down to medium.  Melt more butter, and brown the mushrooms, and lightly toast the garlic slices.  Remove the garlic slices when they are lightly toasted and then add the sliced scallions, capers, lemon zest and thyme stirring well.  Deglaze the pan with the white wine, then add the chicken stock.  Season with salt and pepper, turn the heat to a low simmer, and reduce stock to half.  At this point, add 1 - 2 Tblsp. of butter to thicken the sauce.
Remove fish fillets from the oven, and pour sauce over to cover the fish.  Served with baby potatoes, steamed asparagus or a salad.  I will definately be making this dish again!