Pan-Seared Lemon Sole
This is one of those recipes you need to have in your repertoire. Yes, it’s simple, like so many classic preparations are, but it’s our go-to way to prepare delicate fish filets of all kinds. The trick is not overcrowding the pan so be sure to choose a large skillet. If you need to take the lemon slices out all together, that’s OK, just toss them back in to heat through just before serving. The salty, tangy caper-butter sauce goes nicely with roasted potatoes and a clean green salad dressed with just a squeeze of lemon and a drizzle of olive oil. Sometimes (we say always) simple is the most sophisticated.