Pat fish dry with paper towel and lightly season both sides with salt, pepper and paprika. Add arrowroot starch to a large bowl and dredge each fish filet until well coated. Set aside.
Preheat oil in a non-stick skillet over medium heat.
Carefully add the fish to the hot oil and fry until golden brown, 3-4 minutes. Flip and cook the second side until golden brown and the fish is cooked through, 3-4 minutes. Transfer fish to a serving platter and set aside.
Reduce heat to medium-low and add shallot. Cook, stirring, for 1 minute. Add the garlic and cook, stirring for 1 minute. Add the capers, lemon slices, chicken stock and lemon juice and stir to combine. Bring the sauce to a simmer and cook until reduced in volume by half. Add the ghee, if using, and stir through until melted.
Spoon the sauce overtop of the fish and serve immediately.