The salty, tangy caper-butter sauce goes nicely with roasted potatoes and a clean green salad dressed with just a squeeze of lemon and a drizzle of olive oil.

Serves 4


  • ¼ cup all-purpose flour
  • 4 sole fillets (1 lb)
  • ½ teaspoon kosher salt
  • 4½ tablespoons unsalted butter
  • 1 lemon, ends trimmed, sliced into 12 thin circles
  • 2 tablespoons capers, rinsed and drained


  1. 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.
  2. Melt 1 tablespoon butter in a skillet over medium heat. Add the lemon and cook until lightly browned, about 2 minutes.
  3. Push the lemon to the side and add the sole (in batches if needed). Cook until the sole is the same color throughout and flakes easily, about 2 minutes per side.
  4. Add the capers and remaining butter. Remove skillet from heat and tilt to swirl butter until it melts.
  5. Transfer the sole and lemon to plates and spoon the capers and butter over the top.