Heat olive oil with butter in a frypan over medium heat. Stir in the garlic. Place fish fillets in the frypan; sprinkle the fish with salt and pepper and cook for 90 seconds. Turn the fish; season with salt and pepper and cook an additional 90 seconds.
Add the mushrooms, capers and wine. Cover, reduce heat and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice and cook for one minute.