Step 2In a shallow dish, combine the flour, sweet paprika, Italian seasoning, salt, cumin, and pepper. Dredge the fish in the flour on both sides so it is lightly coated.
Step 3Heat the olive oil and butter over medium-high heat in a heavy-bottomed skillet. Once the oil is shimmering, add the fish. Cook for 4-6 minutes until the fish is nicely browned and easily releases from the pan. Flip and cook on the other side for 4-6 minutes until cooked through and lightly browned.
Step 4Ingredients for 4 servings: 1 tbsp butter, 2-4 garlic cloves, 2 tbsp capers (optional), 1/2 cup dry white wine (or chicken broth), 1/4 cup chopped parsley. Once the fish is cooked, add a drizzle of olive oil to the pan. Add the garlic and capers to the pan. Cook for 1 minute until fragrant. Add the white wine to deglaze the pan. Scrape any browned bits from the bottom of the pan. Bring to a boil and cook for about 1 minute. Stir in the lemon juice and parsley. Serve over fish.