1. Dice the onion, shred the Italian parsley, and dice the lemon seedless pulp.
2. Put butter in the pan, add onions and saute for five to ten minutes.
3. Add the capers, lemon and diced, turn off the heat and cook with the remaining heat.
4. Add a little olive oil and salt to fry the fish, and add a small amount of Donggu chicken powder for freshness.
5. Take the fish out and put it on the plate, put on the prepared sauce, sprinkle with croutons and parsley.
