Fish With Capers

I was running really late the other night, in no small part because my dearly beloved had decided to reorganize a file containing 17 years worth of records, and I had to assist.  So I did something I've probably never done before, and cooked an entire meal on the top of one stove.  It's a little crowded, isn't it?

And, yes, it was 10PM.

Anyway, because it would be fast and easy, I decided to cook fish, borrowing an idea from Larry, AKA Big Dude.  Here it is.

FISH WITH LEMON AND CAPERS

White fish filets
1 tbsp margarine or butter per pound of fish
1 tsp lemon juice per pound of fish
1 tsp capers per pound of fish
pepper
No Salt!

Melt the butter in a pan.  Saute up the capers for a minute, then stir in the lemon juice and add the fish.  Note: Mine were really thick, so I cut them into chunks to make the cooking go faster.  Cook the fish until it's done, turning partway through the cooking.  Don't add extra salt!  The capers are quite salty, and that's all you need.  Serve over a bed of rice or pasta.

See?  Fast and delicious.

Happy Monday, everyone.