Source: dLife

Pan-seared sole with a caper-butter sauce.

Servings

1 medium lemons
1 lb sole fillet , boned and skinned
1 pinch salt
0.25 cup Flour, all purpose, bleached, enriched
4 tbsp Butter, light, salted (or margarine)
2 tbsp capers, drained
3 tbsp fresh lemon juice , fresh
0.25 cup chopped parsley , minced
1 pinch white pepper

1 Peel off lemon rind along with white membrane. Thinly slice lemons, crosswise, disposing of seeds and ends.
2 Rinse and dry fish. If fillets are longer than 6 or 7 inches, cut in half. Season fillets with salt. Dredge in flour, shake off extra, and arrange on a sheet of plastic wrap.
3 Heat 2 tablespoons butter in a frying pan set over medium-high heat. Lay half the fish in pan and cook 1 1/2 to 2 minutes or until browned on bottom. Flip fish and cook 1 to 2 minutes. Move fish to an ovenproof platter and keep warm in a 200 degree F oven. Heat 1 tablespoon butter and cook other half of fish.
4 Wipe pan clean and re-heat. Melt 1 to 2 tablespoons butter and add in capers. Pour in lemon juice, take pan off of heat, and add 3 tablespoons parsley. Spoon butter mixture over fish. Top with lemon slices, the rest of the parsley, and white pepper.

Use any firm white fish with this recipe.