SOLE WITH LEMON-CAPER BUTTER

Sole with Lemon-Caper Butter image

Number Of Ingredients 9

1/4 cup all purpose flour
4 pieces 6-ounce sole fillets
2 tablespoons olive oil
1/2 cup dry white wine
1/4 cup drained capers
6 tablespoons chilled butter (3/4 stick), cut into pieces
1/3 cup fresh lemon juice
2 tablespoons chopped fresh parsley
8 slices lemon

Steps:

Spread flour on plate. Lightly coat fish on both sides with flour. Sprinkle with salt and pepper.
Heat oil in heavy large skillet over medium-high heat. Add fish; cook until opaque in center, about 2 minutes per side. Transfer 1 fillet to each of 4 plates; tent with foil to keep warm.
Add wine to skillet and bring to simmer. Add capers and simmer until liquid is reduced by half, about 3 minutes. Whisk in butter, 1 piece at a time, allowing each piece to melt before adding next.
Whisk in lemon juice and parsley. Season sauce to taste with salt and pepper. Spoon sauce over fish. Garnish with lemon slices and serve.