Sole with Lemon and Capers (French Sole Grenobloise)

Sole is a delicate fish that should be cooked as simply as possible. I think this classic French recipe is one of the best ways to prepare it.

1 cup milk
½ cup all-purpose flour, unbleached
2 Tbsp. olive oil
2-5 oz lemon or gray sole fillets
1 tsp. sea salt
black pepper, freshly cracked
3 Tbsp. unsalted butter
3 Tbsp. capers
1 lemon, freshly juiced
fresh flat-leaf parsley, for garnish

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 ¼ tsp. 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.

Makes 2 servings.