1 pound sole fillets (you can also use tilapia)
1/4 cup flour
1/4 cup white wine
juice of 2 lemons
2 tblsp. capers
2 tblsp. butter
2 tblsp. chopped Italian parsley
The first thing to do is blot the fish fillets with paper towels to remove any moisture. (They will steam rather than brown and caramelize if they're covered in moisture.) Then season the fish with the salt and pepper and dredge in the flour. Heat the olive oil in a pan over medium-high heat. Then saute the fillets about 4 minutes, until just cooked through, flipping over halfway. Remove them to a plate and cover to keep warm. Add the wine to the pan and deglaze for 1 minute. Add the lemon juice and capers and stir. Add the butter to the pan and whisk until melted and smooth. Pour the sauce over the fish and garnish with the parsley.