fish in lemon butter caper sauce

i found this recipe on plainchicken.com and you would think from the name of the site i would of known this recipe called for chicken. right? right? well wrong . for some reason i took out fish instead. therefore instead of this being chicken in lemon butter caper sauce. its now fish in lemon butter caper sauce. lol hey mistakes happen and sometimes for the better because this was super simple yet super delicious!! and so easy to pull together.

Sauce
12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 Tbsp finely chopped yellow onion


2 garlic cloves, minced
1⁄3 cup Pinot Grigio 
3 Tbsp fresh lemon juice
Kosher salt
pepper
1/4 cup capers, rinsed

fish
4 pieces of any white fish (i used tilapia)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
olive oil

8 oz angel hair pasta, cooked and drained

Chicken (or fish) hehehe ;)
Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.

Heat olive oil in a large skillet on medium high heat. Add fish and brown well on each side, about 3 minutes per side. Remove the fish from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Sauce
Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds.  Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes. 

Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers. 

To serve: Place cooked pasta on plate or pasta bowl.  Top with fish and spoon sauce over chicken and pasta.