Filet of Sole with Lemon Caper Sauce Recipe

From Dorothy McNett's Recipe Book.

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Filet of Sole with Lemon Caper Sauce

From Dorothy McNett's Recipe Book at

1 pound filet of sole
1 tablespoon flour (or less)
about 1/4 to 1 teaspoon fresh or dried oregano
sea salt
zest of 1 lemon
1-2 tablespoons butter
juice of the lemon
1-2 teaspoons capers, drained
snipped parsley

Wash and pat dry the fish. Sprinkle both sides with flour, oregano, salt, pepper, paprika, and lemon zest. Heat flat fry pan or saute pan over medium heat, adding butter to melt but not to brown. Turn up heat a little, add filets and cook quickly on first side and then turn to cook on the other. Takes only about 1 minute per side. Remove fish to plate, heat juices again and add the lemon juice, stirring. Pour over fish and sprinkle with capers and parsely.

Recipe created 1999-04-27.

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