Heat oil in a skillet with half of the butter over medium heat. Season fish fillets with salt and pepper on both sides and dredge in flour.
Fry fish fillets in hot oil on both sides until tender, approximately 8 minutes. Remove skillet from the heat and transfer fish to a plate. Cover and keep warm. Discard excess of fat from the skillet and return pan to heat. Add wine and bring to a boil. Let wine reduce by half. Stir in garlic and remaining butter and capers. Let sauce cook 1 minute.
Place one fillets on each dish and pour sauce over.
Serve with salad or pasta.
How to fillet, skin and debone fish