In a cup, whisk together the lemon juice, broth and honey. In a large skillet over medium-high heat, melt 1 tablespoon of the butter with the olive oil. Meanwhile, season the fish all over with salt and pepper and sprinkle with the arrowroot, patting it on evenly.

Add the fish to the skillet and cook until cooked through and light golden, 2 to 3 minutes per side. Transfer to a plate.

Reduce the heat on the stove to medium. Add the lemon juice mixture and the capers to the skillet; stir with a whisk. Add the remaining butter and cook, stirring, until the sauce thickens slightly, about 1 minute. Remove from the heat. Add the fish back to the skillet and turn in the sauce to coat. Transfer the fish to 2 serving plates and spoon the sauce on top. Serve hot.