Rinese and pat dry your fish filets with paper towel. Season with salt and pepper on each side.
Heat a large skillet on medium high and add in the oil. Sear your fish for 6 minutes. Flip the fillets over and cook for another 6 minutes.
Next, melt the butter in the pan. Add in the wine, herbs and garlic. Lower the heat to medium low and allow the sauce to reduce slightly - about 4 minutes. Add the juice of half the lemon and stir for one minute. Internal temperature of the fish should be 145° F. Serve with capers, lemon slices from the other half of the lemon and the sauce spooned over the fish.