Instructions

1. Rinse your sole fillets in cool water and pat them dry with paper towels. This helps to remove any little scraps of scales or skin left behind when the fish was filleted.

2. Salt and pepper the sole fillets generously on both sides. Any kind of salt and pepper will do. You can also add seasonings such as thyme, sage, chili powder or herbs de Provence.

3. Cover the very bottom of a skillet with a film of olive oil. Heat the oil over medium-high heat until you can easily catch its scent.

4. Place the fillets into the pan. Bathe them in lemon juice, standing back so that you aren’t splattered with hot oil when the juice hits the pan.

5. Cook the fillets in the oil and lemon juice for two minutes per side. Turn the fillets carefully with tongs or a spatula because sole tends to fall apart.

6. Remove the fish from the pan and add unsalted butter to the oil and lemon juice. Season the pan with capers and parsley if you prefer, and add a splash of white wine. Cook the sauce for one to three minutes, until it reduces and thickens a little pit. Pour the sauce over the fillets and serve.