Here's my go-to for most pan seared fish.
Pat the fish dry, then dust it a bit of flour. Follow that with salt, pepper, and a bit of tarragon and/or thyme. After that I'll put the fish, skin side down, in my cast iron pan that's hot enough so the avocado oil is shimmering. I don't use butter because it burns at higher temps.
Leave the fish alone until it's cooked 75 to 80%, then flip and finish cooking on the flesh side. (If the filet is thick, I'll sear the sides for about 30 seconds just for presentation.) Remove the fish, spritz with lemon juice.
Next I reduce the temperature of the pan so I can make a quick sauce. Start by cooking some flour in a knob of butter making a roux. Add tarragon, capers, lemon juice, then stir in vermouth, scraping the fond off the bottom of the pan. After it thicken a touch, pour over fish. (You can strain the sauce for presentation if desired.)
This is an easy recipe that's very customizable. For example, sometimes I'll use a bit of half & half in the sauce.
PS, I see what you did there OP
