Pat the fish dry with a paper towel and discard. Season with salt and pepper. Heat a large skillet over medium high heat, add the oil and heat through.
Place the filets skin side of the fish down in the pan, pressing down gently so the skin doesn’t curl. Sear, until the skin is golden and easily releases from the pan, about 3 min.
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 until it’s cooked through, about an additional minute.
Garnish with the herbs and serve the fish with lemon wedges on the side.Serve with rice or potatoes and roasted vegetables.