Fish Picatta

Season fish generously with kosher salt and pepper. Place the almond and tapioca flour on a plate and mix to combine with a pinch of salt. Dredge the fish on all sides and shake off excess. Heat oil over medium high heat in a non stick skillet. Sear fish on each side until golden brown, crisp crust forms and fish is cooked through, about 3 mins per side. Transfer cooked fish to a wire rack and reduce heat to medium. Add the wine and scrape up any brown bits. Cook until wine has reduced by half. Add the garlic, capers and lemon juice and stir to combine. Melt butter into the sauce then remove from heat. Serve over fish and garnish with parsley. Enjoy!