Halibut With Caper Sauce

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2 tablespoons capers, drained and roughly chopped

1/4 cup chopped cornichon pickles

2 hard-cooked eggs, peeled and diced fairly finely

1/3 cup chopped Italian parsley

1/4 cup extra virgin olive oil

1 tablespoon fresh lemon juice

Salt and pepper to taste

1 cup flour

4 halibut fillets (6 to 7 ounces each)

2 to 3 tablespoons vegetable oil

Lemon wedges

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