Set oven to 400F /204C.
Pat the fish dry with a paper towel.
Season fish with the ingredients in “fish rub,” gently rubbing all over the top of the fish.
Using a cutting board and a sharp knife, mince all the ingredients for the “fish crust.” Alternatively, place all the ingredients in a food processor or blender and process until a fine or spreadable paste has formed.
Rub the paste on top of the fish.
Place the fish in the oven and bake for 20 – 25 minutes, or until it has cooked through and the flesh is flaky white.
While the fish is baking, set a nonstick skillet on medium-high heat and once hot, spray with oil. Add the capers and saute until seared and crispy/crunchy, about 6 – 8 minutes.
Remove the fish from the oven, top with the crispy capers, and garnish with lemon (or your choice of a fresh herb like parsley).
Enjoy immediately while hot. Store in an airtight container in the fridge for 3 – 4 days, or up to 2 months in the freezer.