Orange Roughy with Capers, Garlic and Vermouth

1 In a frying pan put 3 tablespoons butter and cook until melted and starts to bubble. Add the pieces of fish and gently brown  on both sides.
2 Add to the pan the sweet vermouth, garlic, the capers and  salt and pepper.  Scrape any bits of the pan and cook until the sauce start to bind.
3 Remove the fish from the pan when done and rest covered on a dish.
4 Add the remaining 1 tablespoon butter to the skillet and swirl it around until it melts.
5 Serve over the fish.