In a large skillet, heat the olive oil over medium-high heat. Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fish from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
Pour in the chicken broth and lemon juice, stirring to combine. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Return the fish fillets to the skillet, spooning the lemon butter sauce over the top. Add the capers if using.
Cook for an additional 2-3 minutes, or until the fish is heated through and the sauce has thickened to your desired consistency.
Garnish with chopped fresh parsley before serving.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
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