This dish is simple yet elegant. It’s perfect with fresh spring veggies and brown rice.
1/2 c all-purpose flour
Salt and Pepper
4 fresh sole fillets, 3 to 4 ounces each
6 TBSP butter
1 tsp grated lemon zest
6 TBSP lemon juice
1 TBSP minced fresh parsley
2 tsp capers, drained
Preheat the oven to 200 degrees.
Have 2 heat-proof dinner plates ready
Combine the flour, 2 tsp salt, and 1 tsp pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 TBSP of butter in a 12 inch saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 tsp of lemon zest, 1 tsp of capers and 3 TBSP of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them.
Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven.
Sprinkle with the parsley, salt, and pepper and serve immediately.