Ingredients
Scale
- 2 sole filets
- 1 cup flour
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons of unsalted butter
- 1 tablespoon capers
- 1/2 cup dry white wine
- juice of 2 lemons
Instructions
- Combine the flour with the salt & pepper and spread out on a plate for dredging the sole.
- Heat the olive oil in a large skillet over medium-high heat.
- Dredge the sole in the flour coating both sides and shaking off excess and add the sole to the hot skillet.
- Cook turning once until golden brown on both sides.
- Add the butter and, once melted, add the capers, followed by the white wine and lemon juice.
- Lower the heat to medium-low and cook for 2 minutes.
- Transfer the sole to serving plates, using a spatula.
- Cook the sauce until reduced a bit more and thickened, then spoon sauce over the fish and serve.
- Prep Time: 5 mins
- Cook Time: 15 mins