Sprinkle fish with salt and pepper. Place flour in shallow bowl. Dip fish into flour to coat; shake off excess.

Heat 1 tablespoon oil in a heavy large skillet. Add fish to the skillet and cook until golden and cooked through, about 3 minutes per side. 

Transfer to a plate. To the hot pan, add wine and bring to a boil, scraping up the bits from the bottom of the pan. Add lemon juice and capers and stir, add a little water if needed. Stir in parsley and season sauce to taste with salt and pepper. Pour sauce over fish and serve.