Cornish Sole with Red Wine and Shallot Sauce

Method

• 1. Begin by seasoning the sole fillets with salt and pepper.
• 2. Heat the olive oil and butter in a large skillet over medium-high heat.
• 3. Add the sole fillets and cook for 3-4 minutes per side, until lightly browned and cooked through. Remove the sole from the pan and set aside.
• 4. Add the minced shallot to the pan and cook for 1-2 minutes, stirring occasionally. Pour in the red wine and bring to a simmer.
• 5. Add the capers and cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens.
• 6. Return the sole fillets to the pan and spoon the sauce over the top.
• 7. Sprinkle with the chopped parsley and season with additional salt and pepper, if desired.
• 8. Serve with lemon wedges, if desired.