Add the olive oil and capers just before serving and toss again.

Add the vinegar and capers and cook for a further 2-3min.

Add capers; fry 3 minutes or until brown and crisp.

Add capers, and swirl them around, then pour sauce over fish.

When oil is hot enough to toast a bread crumb in 30 seconds, add capers.

Add lemon juice and capers, and continue cooking about 30 seconds.

Pour off the fat from the skillet, then add the onion, garlic and capers.

Add garlic, chicken stock, capers and enough cold water to just cover the shanks.

Saute a few minutes, and add the garlic and capers.

Add capers and wine, and turn heat to high.