Sprinkle fillets evenly with salt and pepper; dredge in flour.
Sauté fillets in hot oil in a large skillet 3 to 5 minutes on each side or until golden and fish flakes with a fork. Remove fish and drain on paper towels. Serve fish in a pool of warm Caper, Olive, and Tomato Sauce. Garnish with capers, lemon wedges, plum tomato wedges, and ripe olives.
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