Season fish fillets with salt and pepper.
Remove the peel from the lemon, remove the individual slices from the intermediate membranes and cut into small pieces. Finely chop the parsley.
Heat oil with half of the butter. Turn fish fillets in flour to the other side, shaking well so that they are just covered by a thin layer. Roast in the butter and oil mixture for 1-2 minutes on each side. Keep warm in the stove and toast a tiny bit.
In a second pan, melt the remaining butter and very briefly turn the capers, lemon cubes and parsley over to the other side.
Arrange the fish fillets and spread the mixture and butter evenly over them.
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