Pan Sauteed Trout with Lemon Caper Sauce

2 trout filets
Flour for dusting
Salt and pepper to taste
3-4 T olive oil
1 minced shallot or 1/2 T minced garlic
1/4 cup white wine
1 small lemon cut in half, peeled and sectioned
1 T drained brined capers
2 T finely chopped fresh parsley or 1/2 T dried

Season flesh side of filets with salt and pepper. Dust filets with flour.  Heat 1 1/2 T olive oil in large skillet until very hot but not smoking.  Place filets in pan, flesh side down, and cook until golden brown, about 2-3 min. Turn carefully with metal spatula.  Cook skin side 2-3 min.  Cover loosely with foil and place in warm oven. Add a little more oil to the pan.  Sauté shallots until golden. Deglaze the pan with wine and let it reduce.  Add a small amount of butter if desired, to help sauce emulsify.  Add prepared lemon pieces, capers, and parsley.  Simmer on low.  Place a filet on each plate and spoon sauce over top.  Nice paired with a salad, asparagus, or spinach and a chilled white wine.