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Heat 1cm of neutral oil in a very small frying pan or saucepan over a high heat. Add the drained capers and fry until they puff up and open out. Remove with a slotted spoon and drain on paper towels.
Heat the butter over a medium-low heat and add the garlic. Cook gently for 5 minutes without browning the garlic. Add the lemon juice and zest and keep warm.
Season the fish with salt and pepper, then dust with cornflour. Shake off the excess.
Heat oil and butter in a large frying pan over a fairly high heat. Cook the fish fillets until golden brown on both sides, ensuring the fish is only just undercooked. Rest the fish lightly covered with foil on a warm plate.
Combine the fresh herbs with the lemony butter, season with salt and pepper if needed.
Serve the fish on top of crispy baked or boiled potatoes, spoon the herb sauce over top, and sprinkle with fried capers. Serve with a salad or steamed vegetables.