Sole With Lemon And Capers - Bonnie Stern - cooking recipe

Ingredients

4 sole fillets
salt
fresh ground black pepper
2 eggs, beaten
1/2 cup flour
3 tablespoons olive oil or 3 tablespoons butter
1/3 cup lemon juice
2 tablespoons capers, rinsed
1/4 teaspoon fresh ground black pepper
1/4 cup fresh parsley, chopped

Preparation

Rinse the fillets and pat dry. Lightly season with salt and pepper.
Dredge fillets in flour, then dip into the beaten egg. Re-dip into flour.
Heat oil in a large skillet and cook fish for about 3 minutes on each side. Remove to a plate and keep warm.
Drain any excess oil from the skillet. Return to the heat, adding the lemon juice and capers. Deglaze the pan while scraping any browned bits into the sauce.
Remove from heat and add the pepper and parsley. Pour over fillets and serve.