Pan-Fried Sole with Tomato-Caper Sauce

Method

• 1. Season the sole fillets with salt and pepper.

• 2. Heat the olive oil in a large skillet over medium-high heat.

• 3. Add the sole fillets to the pan and cook for 3-4 minutes per side, or until golden brown.

• 4. Remove the sole fillets from the pan and set aside.

• 5. Add the white wine, chicken stock, capers, and tomatoes to the pan and bring to a boil.

• 6. Reduce the heat to low and simmer for 5 minutes.

• 7. Add the sole fillets back to the pan and cook for an additional 3-4 minutes.

• 8. Remove the pan from the heat and stir in the parsley and butter.