Pan-Seared Lemon Sole

¼ cup all-purpose flour
4-6 sole fillets
½ teaspoon salt
4 tablespoons of butter or olive oil
1 lemon edges trimmed
2 tablespoons capers, rinsed and drained

1. Place flour on a plate. Season the sole with the salt and then coat it in the flour, shaking to remove any excess, set aside

2. Place oil in skillet. Slice lemon into 12 or so thin circles and add them to the skillet

3. Cook until the lemon is lightly browned, about 2 minutes

4. Push the lemon to the side of skillet and add the sole. (May need to cook in batches)

5. Cook until the sole is the same color throughout and flakes easily, about 2 minutes per side

6. Add capers to skillet and ½ teaspoon of oil

7. Remove from heat and swirl oil and capers over fish

8. Serve, transferring lemon slices and capers on to each serving