Set a skillet over medium heat and allow it to get hot, then spray generously with non-stick cooking spray.
Season the fish on both sides with salt and pepper and place inside the hot pan. Cook about 2 minutes on each side, or until fish is done through. Remove from pan.
Drop the heat to low and add the flour and butter and whisk until it simmers and begins to thicken. Add the Champagne vinegar (or wine) along with the lemon juice and garlic and continue to whisk for 2-3 minutes.
Add the capers last and cook them just a minute or so. Taste your mixture. It should be very bright but not so much as to make you pucker! If it does, add just a little dash (about a tsp.) of milk to the mixture to calm it down. Or you can add more butter if that’s your thing!
Place fish on plates and spoon desired amount of sauce on top.
Make the zucchini
Place cheese in one bowl, eggs in another.
Dredge zucchini rounds first in cheese, then in egg, then cheese again..
Set a skillet on medium heat until it is hot, then spray generously with nonstick cooking spray. Place dredged zucchini in pan allow to cook about 2-3 minutes on each side. Do not flip early or the crust will not have formed and it will stick to the pan instead of onto your zucchini!
Drain the zucchini on a paper towel until ready to serve.