Sole Dore Seafood Dish

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Rinse the sole fillets and pat dry with paper towels. Season the fillets on both sides with salt and fresh ground black pepper to taste.

3. Step 3

   Beat the eggs and set aside.

4. Step 4

   Put the flour in a separate, shallow dish or bowl, and place next to the bowl with the beaten eggs.

5. Step 5

   Dredge the fish fillets, one at a time, in the flour to coat both sides, and then transfer into the dish of eggs.

6. Step 6

   Turn the sole fillets in the egg to coat both sides, and leave in the egg.

7. Step 7

   Take care handling the fillets, as they'll fall apart easily if they become too soggy. 

8. Step 8

   Once all the sole fillets are floured and transferred into the dish of eggs, place in the refrigerator until needed.

9. Step 9

   In a large nonstick skillet, melt the butter over medium to low heat, until it begins to sizzle slightly.

10. Step 10

    Lift the sole fillets out of the egg mixture, allowing the excess to drip off, and sauté for 2 to 3 minutes per side until golden brown. Cook in batches if necessary, and keep warm in a very low oven.

11. Step 11

    When all the sole fillets are cooked, turn off the heat, and add the capers, lemon juice , parsley, and cold butter to the pan. This will be your lemon caper sauce.

12. Step 12

    Whisk the ingredients briskly until the butter melts. Taste for salt and pepper, and adjust.

13. Step 13

    Place the sole on four warm plates, and spoon over the lemon caper sauce.

14. Step 14

    Serve with lemon wedges and garnish with parsley.

15. Step 15

    Enjoy.