1. Prepare the fish

Rinse the fish fillets under cold water and pat them dry with paper towels. This helps the flour coating stick and ensures a crispy exterior. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika. Dredge each fish fillet in the seasoned flour, ensuring it’s evenly coated on all sides. Shake off any excess flour.

2. Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions (usually 8-10 minutes). Drain the pasta, reserving about ½ cup of pasta water. Toss the cooked pasta with 1 tablespoon of olive oil to prevent sticking and set aside.

3. Fry the fish

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter has melted and is slightly foamy, add the fish fillets. Cook for 3-4 minutes per side, or until golden brown and fully cooked. The fish should flake easily with a fork. Remove the fish from the skillet and place it on a plate lined with paper towels to absorb excess oil.

4. Make the lemon butter sauce

In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the lemon juice, lemon zest, and chicken or vegetable broth (or white wine). Bring the sauce to a simmer and let it reduce slightly, about 2-3 minutes. If you prefer a creamier sauce, stir in the heavy cream at this stage. Add the capers (if using) and season with salt and pepper to taste.

5. Combine pasta and sauce

Add the cooked pasta to the skillet with the lemon butter sauce. Toss gently to coat the pasta evenly in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

6. Plate and garnish

Divide the pasta among four plates. Top each portion with a piece of the fried fish. Spoon any remaining sauce over the fish and pasta. Garnish with chopped parsley and serve with lemon wedges on the side for an extra burst of citrus flavor.