Season fish on both sides with salt and pepper taste; if time permits, refrigerate for 1 hour; otherwise, set aside for 10-20 minutes.

Use a microplane grater to grate 2 teaspoons zest from lemon, leaving the bitter white pith behind. Juice the whole lemon.

Put the Wondra in a shallow bowl or plate. Dredge the fish in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the fish, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it will finish cooking in the sauce). Transfer the fish to a cooling rack.

Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the vermouth and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, ¼ cup water and the browned fish and bring to a boil. Add the remaining 3 tablespoons butter. Turn the fish to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Divide the hot pasta among 4 serving plates, top each with a piece of fish, and spoon sauce over fish. Garnish with chopped parsley.