Pat fish dry with paper towels. Season with salt and pepper Heat 1 tsp of olive oil in nonstick skillet over medium heat. Add fish and cook 5 min each side until cooked through and golden brown. Carefully remove fish from pan and set aside. Using same pan, turn heat to low and 1 tbsp. of butter. Add onions and cook 5 minutes, stirring often. Add 1 tbsp. butter to pan and garlic. Cook 1 minute, stirring often. Add remaining butter and Stir in capers, parsley and lemon juice and saute for 1 minute. Turn off heat. Plate fish and top generously with lemon butter sauce. Top with chives. Cut zucchini and squash into thin strips with zoodler or a knife. Sauté over medium heat with 1 tsp olive oil and 1/2 tsp salt in nonstick skillet until heated through. Plate and top with 2 tbsp. low carb/sugar tomato sauce.