This simple recipe showcases the delicate flavor of sole without overwhelming it. Serve with rice or potatoes and a vegetable for an easy, nutritious meal. You can also increase the amount of butter/lemon/lemon zest you use if you want more sauce. Adapted from Ina Garten.

Ingredients

• 1/2 c all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 fresh sole fillets, 3-4 oz each (about 1.25 lbs total)
• 6 T unsalted butter
• 1 t grated lemon zest
• 6 T freshly squeezed lemon juice (from about 3 lemons)
• 2 T capers (optional)
• 1 T minced fresh parsley

Instructions

1. Preheat the oven to 200F and line a baking tray with parchment paper.
2. Combine flour, 2 t salt, and 1 t pepper in a large shallow plate.
3. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
4. Heat 3 T butter in a large saute pan over medium heat until it bubbles.
5. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter.
6. Lower the heat to medium-low and cook for 2 minutes.
7. Carefully flip and cook for 2 minutes on the other side.
8. When cooked, transfer to the baking tray lined with parchment paper and keep warm in oven while you repeat the process with the remaining 2 fillets.
9. When the last fillet is done cooking, add lemon zest, lemon juice, and capers (optional) to the pan.
10. Cook until the sauce is bubbling, thick, and glossy.
11. To serve, place fillets on plates, cover with sauce, and sprinkle with parsley.