Rinse the dhufish cutlets and pat dry. Season with salt and pepper then dust with flour.
Melt the butter in a large frypan over medium-high heat. Fry the dhufish cutlets in the butter for 4 to 5 minutes, until nicely browned. Remove from the frypan and keep warm.
Reduce the heat to medium and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers then stir for another minute. Serve fish with sauce spooned over it. Garnish with additional parsley if desired.