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Heat the olive oil and butter in a large skillet over medium-high heat.
Season the turbot fillet with salt and pepper and add it to the pan.
Cook the turbot for 4-5 minutes per side, until it is golden brown and cooked through.
Remove the turbot from the pan and set aside.
Add the garlic, capers, white wine, and lemon juice to the pan and reduce the sauce for 4-5 minutes.
Return the turbot to the pan and spoon the sauce over the fish.
Garnish with fresh parsley and serve.