Tonight's dinner, when I finally got to eat it.

Tonight's dinner, when I finally got to eat it. Flounder in a lemon caper sauce, otherwise known as piccata, along with some french green beans. I would probably use less lemon zest and more capers, next time, but it came out quite tasty.

Saute one finely minced shallot and one finely minced garlic clove.
Add 2/3 cup wine, I used a chardonnay, and 2 tablespoons of lemon juice.
Turn up heat and reduce.
Add 2 tsp of capers* (previously rinsed and dried), 1 tablespoon of chopped parsley, zest of 1 lemon*.
I added about 1/2 tablespoon of butter at the end.
Pour over fish.

*I would use maybe half the zest and another tsp of capers, which would make it a whole tablespoon of them. 

I used olive oil for sauteeing, but you can use a mix of olive oil and butter. You could also add more butter at the end than I did, if you like it butterier.