Lemon Fish with Lemon Caper Sauce

½ tsp SIDS CRAZY LEMON
8 tbsp butter, divided
2 tbsp olive oil
1 tsp SIDS SALT & PEPPER
6–8 slices lemon
4 tsp fresh garlic, finely chopped
½ cup white wine
3 tbsp lemon juice
4 tbsp capers, drained
4 tbsp fresh flat leaf parsley, chopped

Salt the top of the fish with just a small sprinkle of SIDS SALT & PEPPER.
Place two tablespoons of butter and olive oil in a medium to large skillet or sauté pan and heat over medium heat. Swirl the butter and oil around then once it starts to slightly brown, add the fish, top side down. Sprinkle the side facing up with SIDS CRAZY LEMON. Cook for five minutes, then using one or two long fish spatulas, gently flip over being careful not to splash hot fat.
Add the lemon slices to the pan as the fish cooks and cook the fish about 3-5 more minutes. Poke the fish to test for doneness or insert a small knife in the side of the centre to see if the fish flakes. You want to stop the cooking just before it fully cooks so a little undercooked in the centre is fine. It will continue to cook outside of the pan.
Using one or two fish turners, remove the fish filets to a platter along with the cooked lemon slices.
Pour off all but two tablespoons of the fat left in the pan. Best to pour it all into a bowl, let the burned bits sink to the bottom then skim off a few tablespoons of the fat at the top and place back into the pan.
Keep the heat at medium and add the garlic and cook one minute. Add the wine and cook to evaporate. Add the lemon juice, capers and parsley. Cook for a minute then remove from heat and stir in the remaining butter and stir to make the sauce.
Put the fish back into the pan along with any liquid from the platter, bring heat back to medium and spoon the sauce over the top then cook for 30 seconds. Remove to a platter and serve.
Serve each portion with a cooked lemon slice and some of the pan sauce.