Season fish with salt, black pepper, paprika and cayenne pepper then sprinkle with flour, shaking off excess.
Heat the olive oil in a large skillet over medium heat. Add fish to the skillet; cook for 2 minutes per side or until fillets flake easily when tested with a fork. Remove from pan and keep warm.
In the same skillet, melt the butter and scrape up all of the browned bits from the bottom of the pan. Add garlic and capers; sauté for 1 1/2 minutes. Add wine then reduce heat and simmer until wine is slightly reduced.
Stir in lemon juice and parsley. Serve sauce over fish.