- Pour Rao’s Lemon Cooking Sauce into a small saucepan.
- Add 1/4 cup of Rao’s Extra Virgin Olive Oil and capers.
- Bring to boil, reduce heat and cook for 2-3 minutes.
- Remove from heat.
- Add 6 tablespoons of butter and stir until butter melts and set aside.
- Heat remaining butter and olive oil in a large frying pan.
- Lay the fish into the pan skin side up and fry for 6-7 minutes.
- Turn and fry for additional 5-6 minutes.
- Plate the fish and spoon the sauce over it.