1️⃣ Prepare the fish: Pat the fish fillets dry with a paper towel. Season both sides with salt and pepper, then dredge them lightly in flour, shaking off any excess.

2️⃣ Pan-fry the fish: In a large skillet, melt 2 tablespoons of butter with olive oil over medium-high heat. Add the fish and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the fish from the skillet and set aside.

3️⃣ Make the sauce: In the same skillet, pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the pan.

4️⃣ Add capers and butter: Stir in the capers and the remaining 2 tablespoons of butter, letting it melt into the sauce. Cook for another minute until the sauce slightly thickens.

5️⃣ Finish the dish: Return the fish fillets to the skillet and spoon the sauce over them. Let them warm through for about 1 minute.

6️⃣ Garnish and serve: Sprinkle with fresh parsley and garnish with lemon slices before serving.