Halibut with Creamy Wine, Caper and Lemon Sauce

Another quick and easy halibut recipe. I was cooking for myself, so adjust amounts accordingly. If halibut is not available, use thick flounder fillets, snapper, grouper.
Ingredients:
1 Halibut fillet or other firm fleshed white fish
1/4 C Flour
1/8 C Parmesan grated on a rasp stick
1/4 Tsp Smoked Paprika
Salt and Pepper to taste
1 Tbsp Extra Virgin Olive oil
1 Tbsp Butter
Sauce:

1/4 C Butter
1/3 C White Wine
1-2 Tbsp Capers
Juice of 1/2 lemon
1-2 Tbsp of heavy cream

Mix the flour, paprika. parmesan and salt/pepper and dredge the fillet in the flour. Try to get as much of the parm to stick in any crevices. Add the butter and oil to the saute pan and saute about 3 minutes on each side over Med/High heat. You want it to be nicely browned. Timing depends on the thickness of the fillet. Use the same you for the sauce, don’t wash it.

Deglaze the pan you cooked the fish in with the wine wine, melt the butter and add capers and lemon juice over medium-low heat and continue to cook, stirring often until sauce reduces by at least 1/3. Lower heat to simmer and add the cream to finish it off.