In a pan, heat up 1 oz. Tantillo Extra Virgin Olive Oil on high heat and mash in anchovies to melt them, remove from heat.
Meanwhile, season the fish on both sides with lemon juice, salt and pepper.
Drop into a pan of reaming hot Tantillo Extra Virgin Olive Oil and cook on both sides until crispy on the outside and white in the middle (about 5 minutes each side depending on thickness)
Remove fish from pan, de-grease, and put into anchovies oil, make sure to cover the fish with anchovies. In a small bowl, combine tomatoes, parsley, and Tantillo Bliss. Serve along fish and garnish with capers. Buon Appetito!