Instructions

1. STEP 1
2. Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper. Lightly dredge fillets in flour, shaking off any excess
3. STEP 2
4. Bring a wide skillet to medium heat and add clarified butter.
5. STEP 3
6. Place fillets in, not overcrowding the pan, about 2 fillets per skillet and brown on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.
7. STEP 4
8. Remove fish to a platter and in the same skillet, melt butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.
9. STEP 5
10. Spoon lemon caper sauce over fish and serve immediately.