I serve sole when we feel like a light meal. A tangy, briny richness comes from the lemon juice, capers and browned butter, they are the perfect accompaniment. I frequently only serve a vegetable with it to keep the meal light, like broccoli or asparagus, no starch. You serve whatever starch you like.
2 pounds of sole filets
1/2 cup flour
1/2 teaspoon paprika(smoked paprika if you have it)
1/2 teaspoon salt
A few grinds of fresh ground pepper
1/4 cup of vegetable oil( I use grapeseed oil)
Juice of 1 lemon
2 tablespoons capers
1/3 cup salted butter
1. Mix together flour, salt, pepper and paprika in a shallow container big enough to coat sole filets.
2. Heat a large shallow saute pan on medium high heat and add 1/4 cup of oil.
3. Coat filets of sole with flour mixture by placing sole filets, one by one, in the flour. Coat both sides of the sole filets.
4. Place filets one by one into the hot oil. Place as many as you can in the pan without crowding the sole, so that they brown and you can easily flip them.
5. When the sole is brown on one side flip them over carefully. They will cook quite quickly, about 4 minutes each side.
6. When all filets are cooked, place on plate, and set aside for a few minutes. Turn the heat down to medium and then start the sauce.
7. Add butter to medium hot pan, let melt and as soon as you notice the butter starting to brown, add the lemon juice and capers. Scrape any brown bits left on the pan and let the mixture simmer for 2 minutes. Add the cooked sole back to the pan, heat for a few minutes and then serve.