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Salt and pepper both sides of the snapper filet. On a plate, add the flour in an even layer. Flour both sides of the fish and dust off any excess flour.
In a large skillet over medium high heat, add in 2 tbsp olive oil and 2 tbsp butter. Once the butter is shimmering, add in the snapper filets. Cook on each side for 2-3 minutes, using a fish spatula to flip the fish.
Once the fish is cooked, remove and add to a side plate.
Lower heat to medium low and add in 2 tbsp olive oil, shallots, and capers. Sauté for only a minute before deglazing the pan with the white wine. Cook the wine down for 2 minutes. Add in the lemon juice and 2 tbsp of butter.
Once the butter is melted add the snapper filets back into the pan. Sprinkle the chopped parsley over the top. Baste the snapper for 1 minute by tilting the pan and using a spoon to spoon the lemon butter caper sauce over the snapper. Zest lemon over the top of the filets and serve.