• Heat 2 tbsp olive oil in large skillet set over medium-high heat. Sprinkle fish fillets with salt and pepper. Place fillets in hot pan; sear on both sides. Lower heat to medium; cover and cook fish for 4 minutes or until fish flakes easily.
• Meanwhile, in small bowl, combine capers and lemon juice; whisk in remaining olive oil. Whisk in chives, and salt and pepper to taste.
• Place fish fillets on individual serving plates; top with lemon zest and dill. Whisk dressing; then spoon over each fillet.

Recipe provided by Chef Jim Coleman