Sedona Sole

• 14 cup flour
• salt and pepper
• 4 sole fillets
• 4 tablespoons olive oil
• 4 tablespoons butter (No substitution)
• 2 teaspoons minced shallots
• 14 cup fresh lemon juice
• 14 cup ripe olives, sliced
• 2 tablespoons sun-dried tomatoes, chopped
• 14 cup chicken broth
• 2 tablespoons capers
• 1 tablespoon fresh parsley, chopped

1. Heat oven to 200 degrees.
2. Combine flour, salt& pepper in a pie plate.
3. Dip fillets into flour mixture; set aside.
4. Heat olive oil in a 12" skillet over high heat.
5. Cook 2 fillets for 2 min.
6. on each side, until golden brown.
7. Transfer to serving plate and keep warm in oven.
8. Repeat with remaining fillets; discard oil.
9. Reduce heat to medium.
10. Melt butter; add shallots and cook until tender.
11. Add lemon juice, broth, tomatoes, capers, and olives.
12. Increase heat to high and bring to a boil.
13. Cook until thickened, 2-3 min.
14. Top fish with sauce-- sprinkle with parsley.

flour, salt, fillets, olive oil, butter, shallots, lemon juice, ripe olives, tomatoes, chicken broth, capers, fresh parsley

Taken from www.food.com/recipe/sedona-sole-83136 (may not work)