Pan-Seared Lemon Sole
- 4 ½ tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 lemon, ends trimmed
- 2 tablespoons capers, rinsed and drained
- 4 sole fillets
- ½ teaspoon kosher salt
Place the flour on a plate. Season the sole with the salt and then coat it in the flour, shaking to remove any excess; set aside. Melt 1 tablespoon of the butter in a large skillet over medium heat. Slice the lemon into 12 thin circles and add them to the skillet. Cook until the lemon is lightly...