Instructions

• Season fish with salt and pepper. Mix oregano, paprika, and garlic powder together, then season the flesh side of the fish.
• Coat fish on both sides with flour, shaking off excess flour.
• Heat 3 tablespoons of olive oil with 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Add fish and cook for 2 to 3 minutes on each side, or until the fish is firm and flaky. Transfer the fish to a tray lined with a paper towel to drain excess oil.
• Add remaining butter to the same pan. Lower heat and add lemon juice, chicken stock, and capers. Cook briefly over medium heat.
• Return fish to the pan and spoon sauce over the fish.
• Serve with a garnish of parsley.