Sole is such a delicious, delicate fish. This dish is so light, fresh, and simple to make. I can throw it together for a weeknight meal in a matter of minutes. 

Yield 2 servings

1 lb. pétrole sole or Dover sole
Salt and pepper
2 Tbsp olive oil 
1 Tbsp butter
2 heaping Tbs of capers, rinsed
2 lemons, one juiced, one sliced in wedges
Parsley, chopped for garnish

Pat the sole dry with paper towels and season with salt and pepper. Heat a large nonstick skillet with olive oil and butter on medium-high heat. Once the butter has melted, carefully place the sole in the pan. Quickly sauté on one side until lightly browned. Very gently turn the sole over, turn the heat down to medium, add the capers and continue sautéing for just a few short minutes until the second side is lightly browned. Because the sole is thinly sliced it cooks very quickly. Next, add the juice of one lemon. Serve with the lemon slices on the side and garnish with parsley.

My husband and I both love rice, so I recommend serving the sole alongside plain white rice, black rice, or wild rice. I would also add a green salad or asparagus.

 Just Salt It, and enjoy!