Pan-seared sole with lemon and capers

This pan-seared sole is a simple yet elegant dish—a classic dinner party favorite. Although I love capers, my favorite part of the dish are the caramelized lemon slices that taste like candy. Serve with a variety of side dishes, from salads to something more elaborate.

Pan-seared sole

1/4 cup all-purpose flour
1 teaspoon cayenne pepper
4 sole fillets
1/2 teaspoon kosher salt
4 1/2 tablespoons unsalted butter
1 lemon, sliced
2 tablespoons capers, rinsed and drained

Make the dish
Combine the flour and cayenne pepper and place on plate. Season the sole with the salt, and lightly coat each fillet in the flour mixture. Melt 1 tablespoon of the butter in a large skillet over medium heat. Slice the lemon into 12 thin circles and add them to the skillet. Cook until the lemon slices are lightly browned, about 2 minutes. Push the lemon to the side of the skillet and add the sole. (Cook in batches, if necessary.) Cook until the sole is cooked throughout and flakes easily, about 2 minutes per side. Add the remaining butter and the capers to the skillet. Remove from heat and tilt the skillet to swirl until the butter melts. Transfer the sole and lemon to individual plates and spoon the capers and butter over the top. Serve with your favorite side dishes.

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