Here are two Easy but Delicious recipes
First, my favorite. It only takes 3 or 4 minutes to prepare so get everything ready so you can begin it just before you take the fish off the heat
You will need:
2 Tb fresh lemon juice
3 Tb dry white Vermouth
Salt and white pepper to taste
1 stick chilled butter, cut into 12 pieces
Boil the lemon juice, vermouth and 1/4 tsp. salt slowly in a smallish saucepan until the liquid has reduced to about 1 tablespoon.
Then, a piece or two of butter at a time should be whisked in until it has all been used. Taste and correct salt and add white pepper. Toss in capers or go the easy but more decorative route as I do; simply sprinkle capers over fish and then spoon on this rich but delicate and easy sauce.
This sauce will not hold so make right before serving. My family loves it so much that I always make a double recipe. They even put it on their rice, green beans, asparagus and especially dip artichokes in it. Spoons work as well.
The second way to make it is essentially the same but to use Water instead of the Vermouth. You need not reduce the water and lemon juice liquid...just bring it to a boil then add the butter as above. Toss you capers in the sauce or scatter on top of the fish and serve.
It is delicious as well but try the Vermouth version if you can. Somehow it is so delicious as the Vermouth adds a delicate flavour.