Sole with Lemon Caper Sauce
Ingredients
- 4 fillets of lemon sole
- 1 1/4 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, at room temperature
- 1/3 cup all-purpose flour, for dredging
- 1/4 cup capers, drained and rinsed
- 1 clove garlic, minced
- 1/2 cup chicken stock
- 1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons)
- 1/2 teaspoon Calabrian chili paste
- 1/2 teaspoon chopped fresh oregano
- 2 tablespoons chopped fresh Italian parsley
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