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Dry the fish extremely well. Pat both sides thoroughly with paper towels.
Salt both sides, a bit more on the skin side.
Get your pan to about 300°F (150°C). Add clarified butter.
Lay the fish in the pan skin-side down. Press it down with a spatula or a weight for the first few seconds.
As soon as that skin sets and starts to get golden, start basting the top of the fish with the hot butter.
At about the 3-minute mark, start checking the internal temperature. Remove it at 114°F (46°C).
Once the skin is golden and crispy, gently flip the fish.
While the fish finishes cooking, zest your lemon and segment it.
Once you remove the fish, pour out the clarified butter. Return the pan to medium-low heat.
Add whole unsalted butter and let it melt gently. Then stir in capers, optional caper brine, lemon juice, lemon zest, lemon segments, a pinch of salt, cracked black pepper, and fresh parsley.
Serve the fish skin side up or down and spoon the warm sauce generously over and around the fillet.