Sole Meuniere

• 5 tablespoons extra-virgin olive oil, plus more for finishing the sauce if you like
• 6 tablespoons unsalted butter
• 6 gray or lemon sole fillets, approximately 2 1/2 pounds
• Salt
• Freshly ground black pepper
• All-purpose flour for dredging
• 12 thin lemon slices
• 5 cloves garlic, peeled
• 3 tablespoons tiny capers, drained
• 1/4 cup fresh lemon juice
• 1/4 cup dry white wine
• 1/2 cup Vegetable Stock (page 76) or water
• 2 tablespoons chopped fresh Italian parsley

1. Preheat the oven to 250 F. Heat the 3 tablespoons of the olive oil and 4 tablespoons of the butter in a large, heavy skillet over medium-high heat until the butter is foaming.
2. Meanwhile, season the fillets with salt and pepper and dredge them in the flour to coat both sides lightly.
3. Gently lay as many of the fillets into the pan as fit without touching.
4. Cook just until the underside is lightly browned, about 4 minutes.
5. Flip them gently with a wide metal spatula and cook until the second side is browned and the fish is opaque in the center, about 2 minutes.
6. Transfer them with the spatula to a baking sheet and keep them warm in the oven.
7. Repeat if necessary with the remaining fillets, adjusting the heat under the skillet to prevent the bits of flour in the pan from burning.
8. When all the sole fillets have been browned, carefully wipe out the skillet with a wad of paper towels.
9. Add the remaining 2 tablespoons olive oil and the remaining 2 tablespoons butter and return to medium heat.
10. When the butter is foaming, slide in the lemon slices and garlic and cook, stirring gently, until the lemon slices are sizzling and lightly browned.
11. Remove the lemon slices and set them aside.
12. Stir in the capers and heat until they are sizzling, about 1 minute.
13. Pour in the lemon juice and wine, bring to a boil, and cook until reduced by about half.
14. Pour in the vegetable stock, bring to a boil, and boil until the sauce is lightly thickened, about 2 minutes.
15. If you like, drizzle in a tablespoon or two of olive oil to enrich the sauce.
16. Sprinkle in the parsley and taste, seasoning with salt and pepper if you like.
17. Remove the sole from the oven and set 1 fillet in the center of each plate.
18. Top each fillet with 2 of the lemon slices.
19. Spoon the sauce around the fillets, dividing it evenly.
20. Serve immediately.

extravirgin olive oil, unsalted butter, lemon, salt, freshly ground black pepper, flour, lemon slices, garlic, tiny capers, lemon juice, white wine, vegetable stock, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/sole-meuniere-375196 (may not work)