1. mix 2Tbsp olive oil, 1tsp Tones Lemon Pepper, and 1/4tsp Cathy's Dillweed in small bowl and spread over fillets. cover fillets with plastic wrap
2. melt butter in large sauce pan on low heat
3. add the juice of lemon into butter. mix well
4. add remaining lemon pepper
5. in a small cup mix cornstarch and water. pour mixture into sauce
6. stir until sauce thickens
7. add capers. let cook for 4 minutes. place lid on glaze to keep warm

1. heat skillet on medium-high heat. add 1Tbsp of olive oil
2. when skillet is hot add fillets
3. sear fillets for 2 minutes on both sides (over cooking can cause the fish to be dry)
4. pour glaze over fish and serve

ENJOY!!!