- 3 tablespoons olive oil
- 4 7-ounce petrale sole fillets
- Kosher salt
- Freshly ground black pepper
Lemon Caper Butter Sauce:
- 1/4 cup fresh lemon juice
- 1/4 cup Sauvignon Blanc
- 1 1/2 tablespoons capers
- 3 tablespoons cold unsalted butter, cut into thin slices
- 1 tablespoon chopped fresh parsley
In a 12-inch nonstick sauté pan, heat olive oil over medium-high heat. Season sole fillets with salt and pepper to taste. Place fillets in the pan and sear until they begin to brown around the edges, about 3 to 4 minutes. Turn fillets over and sear the other side for 1 minute. Carefully transfer to serving plates and keep warm.
Combine lemon juice, wine and capers in the same sauté pan. Turn the heat up to high and cook until the sauce boils vigorously. Reduce heat to medium-high and add butter, stirring or shaking the pan continuously until all the butter has melted and has emulsified into a smooth sauce. Stir in parsley and season with salt and pepper to taste. Top the fillets with the sauce and serve immediately with Farro Pilaf.
