Begin by patting the white fish fillets dry with paper towels to ensure a nice sear. Season both sides generously with salt and pepper, then lightly coat each fillet in all-purpose flour, shaking off any excess.

Heat a large skillet over medium heat and add about 2 tablespoons of olive oil. Once the oil is shimmering, gently place the floured fish fillets into the skillet, making sure not to overcrowd the pan. Cook undisturbed for 3-4 minutes until the bottom turns golden brown, then flip the fillets with a spatula to cook the other side.

Continue cooking the fish for another 3-4 minutes, or until it flakes easily with a fork. Once done, carefully remove the fish from the skillet and transfer them to a warm plate, covering them loosely with foil.

In the same skillet, reduce the heat to medium-low and add 2 tablespoons of butter. Once melted, stir in 2 cloves of minced garlic, cooking for about 30 seconds until fragrant. Then, pour in the fresh lemon juice and chicken or vegetable broth, scraping up browned bits.

Add capers to the skillet and allow the sauce to simmer for 2-3 minutes, stirring occasionally.

Return the cooked fish fillets back to the skillet, spooning the lemon caper sauce generously over the top. Heat through for another minute or two.

Garnish the dish with freshly chopped parsley before serving. Enjoy!