Heat a large sauté pan to medium high.

Blot fish dry with paper towels and lightly season with salt and pepper.

Lightly dust the tilapia with flour. Shake off any excess (Optional, but the flour does provide a better texture).

Saute fish, 2 minutes per side.

Set fish on a separate plate or platter.

To the pan that had the fish, add the white wine. Whisk well for approximately one minute.

Add the lemon juice and capers, followed by the butter. Whisk well to combine all ingredients.

Pour the sauce on the tilapia, and garnish with parsley.