Pat dry the fish well

Mix the flour and seasoned salt

Coat the filets on both sides with the flour and shake off excess

Place on a sheet pan and refrigerate 15-20 minutes

Preheat a stainless steel pan for 2 minutes on high

Add 2 tbsp clarified butter and once bubbling add 2 filets of the fish giving it a lil shake so they don’t stick. Cook for 2-2.5 min on medium high per side. Wipe off the pan and repeat with the other 2 filets

Add the unsalted butter and brown on medium, after about 2 min once it is starting to smell nuttier add in lemon zest and capers with the juice

Continue browning for another 3-5 min until fully golden. Turn heat off, add in tamari and a tiny squeeze of lemon

Spoon over the fish with parsley