Flounder Grenobloise

In a shallow dish combine the flour, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Dip fish in flour mixture to coat. Shake off excess flour so only a dusting remains.

In an extra-large skillet heat 2 tablespoons butter and 1 teaspoon olive oil over medium-high until hot and foamy. Immediately add fish; cook 2 minutes or until bottoms are golden. Turn fish; spoon on capers and pickling liquid. Cook 2 minutes more or until bottoms are golden and slightly crispy and fish just flakes when tested with a fork. Remove fish to a platter; tent with foil to keep warm.

Add remaining 1 tablespoon butter to skillet. Cook and stir until butter is just golden brown. Remove from heat. Carefully add wine to skillet; return to heat. Cook and stir mixture about 1 minute or until bubbly and slightly reduced. Pour pan juices over fish. Top with parsley and serve with lemon slices. Serves 6.