In a bowl mix bread crumbs, finely chopped capers, fresh herbs, juice and zest of the lemon and enough olive oil to moisten the bread crumbs.
Place a tablespoon of mixture on one side of each slice of fish.
Fold it over and secure with a toothpick.
In a large shallow non-stick fry pan, head a film of olive oil and sear each side until golden.
Place leftover mix in the fry pan with the fish for extra crunch.
Serve with a salad.
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