Put the flour on a deep plate or in a shallow bowl and season well with sea-salt and pepper. Mixed peppers are great ( Malabar,Tellicherry, etc. Ground course). Rinse then lightly pat the fish dry and dredge in the flour. Put a large oven proof skillet over medium-high heat, add 1 T oil and 2 T butter and get the skillet hot so the butter starts to brown. Add the fillet(s) and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish and cook for an additional 2 minutes then put the skillet in the oven. Roast until the fish is just cooked through, about 10 minutes for a one to one and a half inch filet.
Remove the fish to serving plate(s). Remove the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 1 tablespoons butter and the parsley and bring to a boil until reduced and thickened. Season with salt and pepper. Return fish to pan to reheat for a minute. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
Guys variation on a recipe courtesy of Tyler Florence