Place a large skillet over medium-high heat. Using a piece of paper towel, dry off the fish fillets. Season both sides with salt and pepper and set aside.
Stir in the capers and parsley. Serve the fish with the sauce poured overtop.
In a shallow dish, combine the flour and cornstarch and season with a pinch of salt and pepper. Working with one piece of fish at a time, dredge the fillets in the flour mixture.
Add 2 teaspoons of oil into the pan and fry the fish for 2 to 3 minutes per side until golden brown and cooked through. When fried, set aside.
Turn the heat under the pan down to medium and add in 1 tablespoon of butter along with the shallot. Season with salt and pepper and cook for 1 minute until softened and lightly golden brown. Stir in the garlic and cook for 30 seconds.
Deglaze the pan with the wine and bring to a simmer for 1 to 2 minutes to slightly reduce. Zest in one of the lemons then add in the juice of both. Whisk in the butter, a small piece at a time and continue whisking until a smooth sauce forms.
