Butter-Seared Sole With Snap Peas, Dill + Capers

• 4 tablespoons salted butter
• 4 (4-ounce) skinless Dover sole fillets
• Kosher salt and freshly ground black pepper
• 12 ounces snap peas, trimmed
• 1/4 cup coarsely chopped dill
• 2 tablespoons capers, drained and rinsed
• 3 to 4 tablespoons Meyer or regular lemon juice, to taste

1. Heat butter in a large nonstick skillet over medium-high until foamy and beginning to brown. Season fish with salt and pepper. Gently arrange fish fillets in skillet in a single layer, making sure that the pan isn't crowded. (If necessary, cook the fish in two batches.) Cook fish, turning once with a thin spatula, until golden brown and crisp, 6 minutes. Remove fish to a platter or plates. (Reserve skillet and butter in pan.)
2. Return skillet to medium-high heat. Add snap peas to skillet and cook, tossing, until crisp-tender, 2 minutes. Remove from heat and stir in dill, capers and lemon juice. Serve fillets with snap peas.

butter, kosher salt, peas, dill, capers, lemon juice

Taken from food52.com/recipes/22066-butter-seared-sole-with-snap-peas-dill-capers (may not work)