4 orange roughy fillets, approximately 1 1/2 lbs.
1 c. dry white wine
1/4 c. flour
1 tbsp. butter
1 onion, finely chopped
1 tsp. capers (optional)

Marinate fillets in wine in the refrigerator for half an hour. Reserve the wine. Pat fish dry then dredge in flour and salt and pepper. Heat butter in a skillet and cook onion until translucent. Add fillets to pan and cook on each side for 2-3 minutes. Add reserve wine and capers and cook over high heat for another 2-3 minutes, or until liquid is reduced by half an fish is close to the point of flakiness.