Sole Meunière

Instructions

1. Prepare the fish
   Pat the sole fillets dry with paper towels. This is an important step as excess moisture will prevent proper browning. Check for any remaining bones and remove them with tweezers if necessary.
2. Dredge the fillets
   In a shallow dish, mix the flour with salt and pepper. Lightly dredge each fillet in the seasoned flour mixture, shaking off any excess. The coating should be very light and even.
3. Cook the fish
   Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and the vegetable oil. When the butter has melted and the foam subsides, carefully place the fillets in the pan. Cook until golden brown on the bottom side, about 2-3 minutes.
4. Flip and finish
   Using a fish spatula, carefully flip each fillet and cook for another 2 minutes until the second side is golden brown and the fish is just cooked through. The fish should be opaque and flake easily with a fork. Transfer the fillets to warm serving plates.
5. Make the sauce
   Wipe out the skillet, then return it to the heat. Add the remaining 4 tablespoons of butter and cook until it begins to brown and smells nutty, about 1-2 minutes. Remove from heat and immediately stir in lemon juice (the mixture will bubble up).
6. Serve
   Spoon the brown butter sauce over each fillet, sprinkle with chopped parsley and capers if using. Serve immediately with lemon wedges on the side for additional brightness.