Wash fillets in cold water and pat dry. Sprinkle with salt and pepper.

Dredge fillets in flour. Place oil and 2 tablespoons butter in flat,

heavy-bottomed skillet and heat on medium-high until butter melts.

Keeping heat at medium-high, cook fish on 1 side about 3 minutes(more or

less, depending on size of fillets), until deep brown and crispy. Turn

fish only once and cook on second side, about 3 minutes or until brown.

Remove fish to serving platter. Turn off heat. Into hot skillet, whisk

in remaining 1 tablespoon butter. Add lemon juice. Pour in capers,

liquid and all. Whisk. Pour this sauce over fish fillets. Serve at

once.