Lemony Sole with Capers & Croutons in Brown Butter Sauce

Ingredients

• Kosher salt and freshly ground black pepper
• 1-½ medium lemons
• 4 sole fillets (2 to 3 oz. each)
• All-purpose flour for dredging
• 2 Tbs. corn or canola oil (or vegetable oil)
• 4-½ Tbs. unsalted butter
• 1 slice white bread, cut into ¼-inch cubes
• + 2 more ingredients
• • 2 Tbs. capers, rinsed and drained
  • 1 Tbs. chopped fresh flat-leaf parsley

Heat the oven to 200°F. Melt 1-1/2 Tbs. of the butter in a 10- to 12-inch nonstick skillet over medium heat. Add the bread cubes to the pan, stirring and tossing almost constantly with a wooden spoon, until the cubes are golden brown and crisp, 3 to 5 minutes. Drain on paper towels and sprinkle w...

View full recipe at Fine Cooking