In a medium bowl, whisk together the olive oil, apple cider vinegar, and minced garlic. Add a pinch of sea salt and pepper, then fold in the capers, red onion, and parsley. Set aside.

In a large sauté pan, heat the olive oil over medium heat for about 2 minutes. Add a small knob of butter until it melts and swirls to create a foamy base.

Season fish fillets with sea salt and pepper on both sides. Place them in the hot oil and cook for about 3-5 minutes, flipping halfway, until golden and flaky.

Transfer cooked fillets to paper towels to absorb excess oil, then arrange on a platter. Spoon dressing generously over the fish.

Let the dressed fish rest for about 15 minutes before serving to absorb the flavors.