15ml / 1T maple syrup
30ml / 2T Dijon mustard
15ml / 1T Worcestershire sauce
30ml / 2T white wine vinegar
30ml / 2T olive oil
10ml / 2t chopped capers
5ml / 1t lemon pepper
1kg / 2.5 lb (1 large!) Lake Huron Char fillet (salmon or trout would work, too)
Mix together syrup through capers with a whisk. 
Place fillet on a sheet of parchment in a baking pan that will hold it (ours was a big one)!
Reserve 2T or 15ml of glaze. Brush remaining glaze over both sides of fish, turning to coat. Sprinkle with lemon pepper. Let stand while oven comes up to heat (400F). Bake 20-30 minutes, depending on thickness, until just cooked.
Serve with green steamed beans, tossed in the glaze, and boiled red potatoes. Mmmm!
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