In a very small skillet over medium-low heat, add the olive oil, garlic, preserved lemon and capers. Gently cook until the garlic becomes fragrant and the kitchen starts to smell awesome, about 2 minutes. You don’t want the garlic to burn, so keep the heat on the low side. Turn off the heat and set aside.
In a medium skillet, heat the ghee or avocado oil on high heat. You want the pan really hot so the fish browns a bit. Tip: Blot the fish dry with paper towel so it’s not wet when you put it in the pan.
If there is skin on one side, put the skin side down first. Cook for about 4 minutes, then carefully flip and cook another 1-2 minutes on the other side.
To serve, spoon the lemon and caper topping over the fish and garnish with a sprinkle of pink peppercorns. If you don’t have those, just add a few grinds of fresh black pepper.