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Prep the fish: Pat dry. Lightly season both sides with salt and pepper. Optional: dust very lightly with flour — it helps form a delicate crust.
Sear: Heat olive oil in a nonstick or stainless skillet over medium-high heat. When shimmering, add the fish presentation side down first (that’s the smoother side). Cook ~1.5–2 minutes, then gently flip with a wide spatula. Cook another 1–2 minutes — it should be golden and just opaque in the thickest part.
Finish with butter + lemon: Lower heat to medium. Add butter to the pan, followed by lemon juice and capers. Swirl or spoon over fish for 30 seconds.
Plate and garnish: Spoon pan sauce over the fish. Garnish with parsley and an extra lemon wedge if desired.