First Step: Pat dry 1 pound of trout or similar white fish fillets. Season both sides evenly with kosher salt, black pepper, dried oregano, paprika, and garlic powder. Let rest for about 5 minutes to deepen the flavors before cooking.

Second Step: Lightly coat each fillet in 1/4 cup of flour (your choice of all-purpose, whole wheat, or gluten-free), shaking off any excess. This thin layer will help achieve a beautifully crisp crust when cooked.

Third Step: Heat 1/3 cup of extra virgin olive oil and 2 tablespoons of unsalted butter or ghee in a large nonstick or stainless steel skillet over medium-high heat. Add the dredged fish fillets and cook for 2 to 3 minutes per side, until golden, firm, and flaky but not overdone. Transfer the cooked fish to a paper towel-lined tray to drain excess oil.

Fourth Step: Lower the heat to medium-low. Add the remaining 1 tablespoon of butter to the pan. Stir in the juice of 2 lemons and 1/2 cup of dry white wine (or chicken broth for a milder sauce). Add 4 tablespoons of rinsed capers. Let the sauce simmer gently for 1 to 2 minutes, allowing it to reduce slightly. Scrape up any brown bits from the pan to deepen the flavor.

Final Step: Return the cooked fish fillets to the pan and spoon the lemon-caper sauce over them. Warm through briefly without cooking further to avoid drying out the fish. Garnish with freshly chopped parsley, lemon slices, and optional red pepper flakes. Serve immediately. Pair with roasted asparagus, steamed broccoli, sautéed zucchini, plain pearl couscous, or rice for a complete meal.