Ingredients
1 cup milk
1/2 cup all-purpose flour
2 tablespoons olive oil
2 lemon- or gray-sole fillets (5 ounces each)
1 teaspoon salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons capers
Juice of 1/2 lemon
Fresh flat-leaf parsley, for garnish
Preparation
Pour milk into a shallow bowl. Put flour on a dinner plate or other flat dish. In a medium-size skillet set over medium-high heat, heat the oil until hot. Place fillets into milk. Remove one; dredge both sides in flour. Tap off excess flour, and place fish into the hot oil. Season each side with 1/4 teaspoon salt and a pinch of black pepper. Repeat with the remaining fillet. Cook fish until browned on both sides, about 2 minutes per side. Transfer to a serving plate.
Wipe pan, and return to medium heat. Add butter; cook until melted and starting to brown, about 1 minute. Stir in capers; cook until butter is golden brown. Remove from heat. Squeeze lemon juice over fish. Top with hot butter and capers. Garnish with parsley.
