Pre-heat the oven to 400°F.
Soak the salt-packed capers in water for 10 minutes; drain and rinse; thoroughly pat dry; if using brined capers, drain and pat dry.
Pour 1/2-inch olive oil into a small saucepan and place over medium-high heat.
When the oil is hot enough to toast a bread crumb in 30 seconds, add the capers; be careful as the oil may sputter.
Fry until the capers fluff up and begin to brown on the edges; 30 to 60 seconds.
Pour the remaining 2 tablespoons oil in a large non-stick sauté pan.
Place over medium-high heat; add the garlic clove.
Season the fish with salt and pepper.
When the garlic bubbles on the edges, remove from pan and discard.
Lay the fish in the pan, skin side down.
Sauté until browned on the bottom: 4 to 5 minutes.
Place the pan in the oven and roast until the fish is just cooked through; 5 to 8 minutes.
Set a fillet on each of 4 plates; sprinkle the fried capers over the fillets and serve with wedges of lemon.