Red Snapper With Lemon Caper Butter Sauce

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3 tablespoons extra-virgin olive oil

Four 6-ounce red snapper fillets

Salt and freshly ground pepper

2 tablespoons unsalted butter, cut into 4 pieces

1 shallot, finely chopped

2 tablespoons drained capers

1/4 cup lemon juice

1 tablespoon finely chopped Italian parsley

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