1 stick plus 2 tablespoons butter

6 slices stale bread, cut into 1/2-inch cubes

1/2 cup all-purpose flour

Salt and freshly ground black pepper

4 pieces halibut

2 tablespoons capers

1 large lemon, juiced

In a medium saute pan over medium-high heat, melt 4 tablespoons of the butter. Fry the cubes of bread until golden and crusty, about 4 to 7 minutes. Remove the croutons from the pan with a slotted spatula and set aside on paper towels to drain.

Place the flour on a plate and season well with salt and pepper. Dredge the halibut in the flour and shake off excess.

Return the saute pan to the heat and melt 4 more tablespoons of butter. Add the fish to the pan. Cook, turning once, until the fish is no longer translucent in the center, flakes easily, and is golden brown on both sides, about 4 to 7 minutes per side. Transfer the fish to a platter.

Melt the additional 2 tablespoons of butter, add the capers and croutons. Saute briefly, then add the lemon juice and swirl to combine. Pour over the fish on the serving dish and serve immediately.