DIRECTIONS
Wash fillets in cold water and pat dry.
Sprinkle with salt and pepper.
Dredge fillets in flour.
Place oil and 3 TBSP butter in flat, heavy-bottomed skillet and heat on medium-high until the butter melts.
Keeping heat at medium-high, cook fish on one side for about 3 minutes until deep brown and crispy.
Turn fish and cook on second side for additional 3 minutes.
Turn fish only once.
Remove fish to serving platter.
In a hot skillet, whisk in remaining 1 TBSP butter.
Add lemon juice.
Pour in entire bottle of capers, liquid and all. Whisk.
Pour thin sauce over fish fillets. serve at once.