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.