Snapper Piccata

Wine and lemon juice are used to warm up the pan to give the fragrant pieces a golden crust that remain after cooking the fish. If desired, the wine can be replaced with low-fat chicken broth with a lower sodium content. Cook the pasta at the same time as the fish, so that both dishes are ready at the same time.
Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle the fillets evenly with salt and pepper. Place the fillets in the pan and cook for 3-4 minutes on each side, or until the fillets begin to peel off easily when pricked with a fork. Remove the fillet from the pan; keep warm.Add the wine and juice to the pan; bring to a boil. Reduce the heat and simmer for 2 minutes or until slightly thickened, scraping off the pan to prevent browning. Add the capers and parsley. Spoon the sauce evenly over the fillets.Serve with pasta sprinkled with butter and parsley.