- Yield: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- 1 lb Skinless sole fillets
- 1/3 cup All-purpose flour
- 1 tsp Kosher salt
- 1 tsp Ground black pepper
- 4 tbsp Extra virgin olive oil
- 1/2 cup Dry white wine
- 2 tbsp Lemon juice
- 1/4 cup Small capers
- 2 tbsp Butter
- 1/4 cup Fresh parsley, chopped
- Rinse the fish and pat them dry with a paper towel. Combine the flour, salt and pepper and place in a long shallow dish. Dredge the fillets in the flour mixture so that both sides are evenly coated.
- Heat the oil in a sauté pan over medium-high heat. Once the oil is hot, place the fish fillets in the pan in one layer and fry until golden, about 2 minutes per side. Work in batches so as not to overcrowd the pan.
- Remove the browned fish from the pan and place on a paper towel-lined plate.
- Add the white wine to the pan and use a spoon to scrape up any browned bits from the bottom of the pan. Let the wine boil for a couple of minutes, then add the lemon juice and capers and boil for another minute.
- Turn off the heat and stir in one tbsp butter until it melts, then repeat with the other tbsp.
- Stir in half of the parsley and pour the sauce over the fish. Sprinkle the remaining parsley over the fish and serve immediately.
Recipe adapted from SimplyRecipes.com