A light butter and caper sauce flavors the fish in this 20 minute dinner recipe.
Combine flour, salt, and pepper in a shallow bowl. Dredge fish in flour mixture, coating well.
In a large nonstick skillet, heat oil on medium-high. Add fish and cook until brown, about 2 minutes. Flip and cook another minute. Transfer fish to a platter and keep warm.
Increase heat to high, add broth to skillet, and bring to a boil. Cook until liquid is reduced to 1/2 cup; it'll take about 3 minutes. Dissolve cornstarch in 1 tablespoon water; whisk into broth. Cook another minute, then stir in lemon juice, butter, parsley, and capers, if you're using them. Spoon the sauce over fish.
