1 1/4 lbs.sole fillets

salt and ground pepper

flour

1/4 cup extra virgin olive oil

2 tblsp. butter 

1 tblsp. minced shallot

1/2 cup white wine

2 tblsp.capers

2 tbsp. lemon juice

1 garlic clove,minced

1 tbsp. chopped fresh parsley

1.Season the fillets with salt and pepper.

Dust lightly with the flour.

In a large skillet heat the olive oil over moderately high heat; add the fillets slowly in batches without crowding the skillet. When the fillets are lightly browned on one side, turn them over and brown the other side.  Transfer to a warmed platter, but do not stack the fillets on top of each other. Keep the fillets warm while you make the sauce.

In the same skillet, heat the butter, add the shallots and garlic.  Saute until golden then deglaze the skillet with the wine, scraping up any bits. Add the capers, lemon juice,pepper, chopped parsley and heat through, reducing slightly.  Pour the sauce over the fish and serve garnished with the parsley