I tried whipping up this vintage Caper Sauce for Fish the other night, and I must admit, I was pleasantly surprised by how quickly it came together. I found myself with a jar of capers in my pantry, wondering how to use them up, and this recipe was the perfect solution. The one detail that really delighted me was the anchovy essence; it added a depth of flavor that I wouldn't have expected in such a simple sauce. It made me realize that sometimes, a little umami goes a long way. This sauce is perfect for the weeknight cook who wants to elevate a simple piece of fish with minimal effort. I served it over pan-seared cod, and it was a hit with the family. The sauce is tangy, briny, and slightly sweet from the glaze, and it pairs beautifully with fish. I'll definitely be making this again when I need a quick, impressive dinner. Next time, I'll try it with salmon and I can't wait to see how it turns out.