lemon-caper tilapia

adapted from sole a la grenobloise in Gwen Paltrow's cookbook My Father's Daughter

Sole à la Grenobloise (Serves 4)

Ingredients
1/2 cup milk
1 cup flour
4 tablespoons unsalted butter, divided
2 tablespoons salt-packed capers, rinsed and drained
1 lemon, skin and pith discarded, cut into circles
Sea salt

Directions
Put the milk and flour in separate shallow bowls.
Dip the fillets in the milk and then lightly dredge in the flour.
Heat 2 tablespoons butter in a large skillet over medium-high heat.
Gently lay the fillets down in the skillet and cook for 2 minutes on each side, or until cooked through and nicely golden brown.
While the fish is cooking, heat the remaining 2 tablespoons of butter in a small saucepan over medium-high heat.
When it is just beginning to brown and the surface is foamy, about 1 1/2 minutes, swirl in the capers and remove from heat.
Add the lemon circles.
Transfer the fish fillets to a serving plate, spoon over the sauce, being sure to evenly distribute the capers and lemon.
Sprinkle each fillet with a bit of coarse salt and serve.