In a shallow dish, combine flour, paprika, salt and pepper.

Rinse fish well with water. Using a paper towel, pat them dry, then dip into the flour mixture, making sure to coat both sides evenly.

Heat oil in a large, non-stick skillet over medium high heat. Add fish fillets, and fry until golden brown on both sides, about 2 minutes per side. Transfer fish to a paper towel lined plate and keep warm.

Add wine to skillet, and deglaze pan by scraping up any bits along the bottom. Let the wine boil for a minute or two, until greatly reduced, then add in the lemon juice and capers. Simmer for another minute or two.

Turn off heat and add in the butter, stirring regularly until butter is melted. Stir in half the parsley. Top fish with remaining parsley before serving.