Pan-fried sole or tilapia with lemon and capers

Ingredients:
2-3 Tbsp flour
4 lemon sole or tilapia fillets  
3 tbsp olive oil
4 tbsp butter
1/4 cup lemon juice
2 tbsp rinsed bottled capers
salt and freshly ground black pepper
fresh flat-leaf parsley and lemon wedges, to garnish

Season the flour with salt and black pepper.  Coat the sole fillets evenly on both sides.  Heat the oil with half the butter in a large shallow pan until foaming.  Add two sole filets and fry over medium heat for 2-3 minute on each side.

Lift out the sole filets with a spatula and place on a warmed serving platter.  Keep hot.  Fry the remaining sole filets.

Remove the pan from the heat and add the lemon juice and remaining butter.  Return the pan to high heat and stir vigorously until the pan juices are sizzling and beginning to turn golden brown.  Remove from the heat and stir in the capers.

Pour the pan juices over the sole, sprinkle with salt and pepper to taste and garnish with the parsley.  Add the lemon wedges and serve immediately.  

Cook's Tip:
It is important to cook the pan juices to the right color after removing the fish.  Too pale, and they will taste insipid.  Too dark, and they may taste bitter.  Take great care not to be distracted at this point so that you can watch the color the juices change to a golden brown.