Preheat a pan with the oil. In the meantime, whisk together the flour, dill, salt, and pepper.

Dredge the fish in it and pan-fry in the hot oil, about 2-4 minutes on each side, dependant on thickness.

Remove fish once both sides are browned and fried, add the butter, onion, and garlic. Saute until aromatic and add the lemon juice and capers, let combine and then add heavy cream, and half the fresh parsley. Whisk over medium high heat until slightly reduced and serve immediately over the fried fish. Top with extra fresh parsley.