Season fish with salt and pepper. Heat oven to 200°.
In
a shallow bowl, beat the egg whites. Place the bread crumbs in another
dish. Dip each fish filet in the egg whites, then bread crumbs.
Heat
a large saute pan over medium to medium-low heat. Spray a generous
amount of olive oil spray on one side of the fish, and lay it in the
pan, oil side down. Spray the other side of the fish generously to coat
and cook for 4 to 5 minutes on each side, until fish is opaque and
cooked through.
Set aside on a platter in a warm oven until you make the sauce.
Over
medium heat in the same pan, melt butter, add the lemon juice, wine,
chicken broth and the reserved lemon halves, salt, and pepper and bring
to a boil.
Boil over high heat until the liquid is reduced to half, about 3 - 4 minutes.
Discard
the lemon halves, add the capers and spoon the sauce over the fish;
place a slice of lemon on each filet and top with fresh parsley.
