1. Rinse fillets and pat dry. In a shallow bowl, stir together flour, salt, pepper, and paprika. Dredge each fillet in the seasoned flour until coated on both sides.

2. In an extra-large nonstick skillet, heat 2 tsp. of the olive oil over medium-high heat. Add half the fillets and saute for 2 to 3 minutes per side, or until cooked through. Using a spatula, place fillets on a plate and tent with foil. Add remaining 2 tsp. oil to pan and saute remaining fillets until cooked through. Place these fillets on the plate as well. (If skillet is too crowded, cook in three batches, using 2 additional tsp. oil.)

3. Add shallot to the pan. Cook over medium-high heat, stirring, until it begins to brown, 2 to 3 minutes. Deglaze the pan with white wine, making sure to scrape up any bits on the pan using a wooden spoon. Simmer over medium-high heat until the liquid reduces to about 1.3 cup, 2 to 3 minutes. Add lemon juice, water, and mustard. Bring to a boil. Reduce heat to medium and add capers. Simmer until sauce thickens slightly, 3 to 4 minutes. Add parsley and cook 1 minute. Stir in butter and continue cooking just until it melts. Divide fillets among individual plates and spoon 2 Tbsp. sauce over each serving. Serve remaining sauce in a small pitcher on the side.

Source: Hannaford fresh Magazine, July - August 2009