Sole with Brown Butter Sauce


8 4 oz. pieces of Petrale sole
Salt and freshly ground pepper
6 tbsp. olive oil
Juice from 2 lemons
4 tbsp. butter
2 tbsp. capers (optional)
Lemon wedges for garnish

Rinse fish and pat dry with paper towels. Season both sides of the fish with salt and a little finely ground black pepper. Heat a non-stick frying pan on medium high heat. Add the olive oil to cover the bottom of the pan. When oil is slightly smoking, add the fish to the pan. Cook 2 minutes on each side, until fish is brown and crispy. Turn the fish over with a spatula and cook another 2 minutes on the other side. Pour lemon juice over the fish and remove from pan. Set aside. Add butter and capers to hot pan. Swirl butter until melted, scraping any bits off the bottom of the pan. Without overheating the butter, let the butter develop a light brown coloring to it. Remove from heat and spoon butter sauce and capers over the fish and serve immediately with lemon wedges. Makes 4 servings.