In a medium bowl, whisk together ¼ cup of olive oil, 2 tablespoons of apple cider vinegar, and 1 crushed garlic clove. Season the mixture with sea salt and ground pepper to taste, ensuring a balanced flavor. Finally, stir in 2 tablespoons of capers, ¼ cup of thinly sliced red onion, and a handful of chopped fresh parsley. Set the dressing aside to allow the flavors to meld beautifully.

Place a large sauté pan over medium heat and add 2 tablespoons of olive oil along with a knob of butter. Allow the oil to heat and the butter to melt, creating a shimmering surface in the pan.

While the pan heats, season your fish fillets with sea salt and ground pepper on both sides. Let the fish sit at room temperature.

Once the sauté pan is hot, carefully place the seasoned fish fillets in the pan. Sauté for about 3-4 minutes on each side, or until the fish turns golden brown.

After cooking, gently remove the fish from the pan and place it on a plate lined with kitchen towels. Let the fish rest for a few minutes.

Transfer the rested fish fillets to a serving platter and generously spoon the prepared caper and red onion dressing over the top. Allow the fish to sit for about 15 minutes before serving.