1 tablespoon chopped fresh Italian Parsley, plus extra for garnish
6 tablespoons butter
2 tablespoons capers
How to make it
Combine the flour, salt, & pepper in a flat bottomed, medium sized dish.
Heat the olive oil in a large skillet over medium heat almost to its smoking point.
Pat the Sole filets dry with a paper towel, dredge through the flour mixture, shaking off any excess, and place into hot oil. When the filets have browned on one side, flip it and brown on the other. Be patient and allow each side to fully brown. Transfer to a warm platter.
Deglaze the skillet with the wine. Add garlic, shallots, & lemon juice and reduce by half. Slowly mix in the butter until it’s creamy. Add parsley, salt, pepper, & capers.
Spoon sauce over fish & garnish with fresh sprigs of parsley.