Sole Meunière

4 fillets of Sole or Flounder

3 tablespoons of flour

4 tablespoons of unsalted butter

2 lemons (zest one of the lemons, finely chop and juice the other lemon)

4 tablespoons of fish stock or chicken stock

4 table spoons of white wine

1 tablespoon of capers

Season the flour with salt and pepper. Melt butter in a sauté pan on medium heat. Pan fry fillets until they become lightly brown.  This takes about 3 to 4 minutes and then turn and cook 2 to 3 minutes. Remove from pan.

Deglaze (add to pan) white wine, stock, and lemon juice, reduce. Then add capers and lemon zest. The sauce should coat the back of a spoon when ready. Place the cooked fillets on a clean plate and spoon the sauce over equally. Garnish with lemon wedges.

Any vegetable can accompany this dish.  I chose to use asparagus. 

Lightly peel asparagus stalks and add to simmering salted water.  Cook approximately 5 minutes.  Strain and arrange on plate.