1/2 teaspoon sea salt
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1/4 teaspoon fresh ground black pepper
3 tablespoons almond flour or gluten-free flour blend
1/8 teaspoon cayenne pepper
4 tilapia or catfish fillets
3 tablespoons butter
1/3 cup white wine
3 tablespoons freshly squeezed lemon juice
1 tablespoon drained capers
Combine salt, pepper, flour and cayenne on a plate. Dredge fish in flour mixture. Melt 1 tablespoon butter in a large cast iron skillet. Add fish to pan, then cook 2 minutes on each side or until opaque in the middle. Remove fish from pan; keep warm.
Add white wine, lemon juice, and capers to pan; cook 30 seconds. Remove from heat. Add remaining butter, parsley & dill to pan; stir until butter melts. Serve fish with sauce poured over the top.