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1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 1/2 tablespoons bottled capers, drained

1/8 teaspoon cayenne

2 tablespoons minced fresh parsley leaves

8 ounces fettuccine, cooked according to package

Salt and freshly ground pepper to taste

2 (6-ounce) sea bass or salmon fillets

1 tablespoon vegetable oil

1. In a large bowl combine olive oil, lemon juice, capers, cayenne and parsley.
2. Transfer 2 tablespoons of the mixture to a medium bowl. Toss the cooked fettuccine with the lemon mixture and salt to taste until the mixture is combined well. Set aside.
3. Pat the fillets dry and season them with salt and pepper.
4. In a non-stick skillet heat the vegetable oil over moderately high heat until hot; sauté the fillets, skin sides up, for 4 minutes. Turn the fillets and sauté them for 4 minutes more, or until they are crisp and just flake.
5. Divide the fettuccine between 2 plates, top with the fillets and drizzle each fillet with the remaining lemon mixture.

Serves 2.