Step 1

Pat the fish dry with a paper towel and discard. Season all over with salt and pepper.

Step 2

Heat a large skillet over medium high heat, add the oil and heat through.

Step 3

Place the filets skin side of the fish down in the pan, pressing down gently for a few seconds so the skin doesn’t curl. Sear, until the skin is golden and easily releases from the pan, about 3 minutes.

Step 4

Carefully flip the fish using a spatula and add the butter, lemon juice and capers to the pan. Continue to cook, tilting the pan so the butter pools in the side of the pan. Use a spoon to splash the butter over the top to baste the fish until it’s cooked through, about an additional minute.

Step 5

Garnish with the herbs and serve the fish with lemon wedges on the side.