Fragrant sage, briny capers and sweet butter make for an excellent, vevelty butter sauce that, when drizzled generously, transforms simple cooked fish into an elegant main course. It may be a mouthful to say, but at least you get to eat it too.
¼ cup extra virgin olive oil
¼ cup drained capers, dried
2 tablespoons sliced fresh sage leaves
¼ teaspoon crushed red pepper
4 tablespoons butter
Salt to taste
Make the Sauce
Heat the oil over medium heat in a medium skillet until shimmering. Add the capers, sage, and red pepper, and cook, stirring, until the capers open and are lightly browned, 4 to 5 minutes. Off the heat, add the butter and stir until melted.
Season and Serve
Season with salt and spoon over cooked fish.