A fish dinner that is quick and easy enough for weeknights, yet elegant enough for company.
Preheat oven to 400 degrees F.
Place the fish in a lightly greased cast iron or roasting pan or a sheet pan lined with parchment. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and ground pepper. Bake for approximately 15 minutes until the fish is opaque and flakes easily with a fork.
While the fish is cooking, put the oil and butter in a small saucepan and melt the butter. Add the capers and continue cooking for less than 1 minute, just until the capers are aromatic. Then take the sauce off the heat, add the lemon juice, zest, dill, salt and pepper.
Once the fish is done and plated, serve topped with sauce.
You can serve all of the sauce on top of the fish, or use only a small spoonful, reserving the rest for diners to add at their discretion.
If you accompany the fish with vegetables that also go well with lemon caper sauce, you might make an extra portion of the sauce to serve on the side.