Whitefish with Lemon Caper Wine Sauce - Serves 4   (Recipe is re-printed with permission from St. Julian's Website)
.25 cup flour
2 T olive oil
.5 tsp salt
.5 tsp pepper
4 6-ounce whitefish fillets

 .5 cup St. Julian Simply White Wine
.25 cup drained capers
3 T butter
.25 cup lemon juice
2 T chopped fresh parsley
1 T chopped fresh thyme

Pour flour, salt and pepper on plate. Coat the fish on both sides with mixture. Heat olive oil in large skillet on medium high heat. Add fish and cook on both sides until lightly browned. Transfer fish to a platter and cover with foil.

In a small skillet put the wine, capers, butter, lemon juice, parsley and thyme. Cook on medium heat until liquid is reduced by half, around 4 minutes. Spoon this sauce over fish and serve.