Sole with Lemon Caper Sauce
4 Sole fillets
4 Tbsp plain flour
1 to 2 Tbsp Olive Oil
2 Tbsp capers drained and rinsed
2 lemons, juiced
- Dust the Sole with flour, shaking off excess. Heat 1 to 2 Tbsp of oil in a large skillet. When hot, cook the fish for 1 minute or until golden. Carefully turn and cook on the other side for 2 minutes.
- Add the capers to the fish with lemon juice and 3 Tbsp of water.
- Cook for an additional 1 to 2 minutes to cook through. Season with salt and pepper as desired. To serve, spoon capers and juice from pan over plated Sole.
- Serve with a favorite side dish or vegetable.