Sauteed Sole with Brown Butter and Capers with Summer Vegetable Couscous

Bring the chicken stock to a boil in a medium saucepan along with 1 Tb. olive oil.

Meanwhile, prep vegetables and chop parsley.

Preheat one large stainless steel saute pan (or two if the fish fillets can't all lay side by side without overlapping) over medium high heat.

Check fish for pin bones and remove any with tweezers. Pat fillets dry with paper towels. Season with salt and pepper. Place flour on a plate. Add oil to pan or pans to preheat adding just enough to thinly coat the bottom.

Dredge fish in flour, shaking off excess. Add to oil. Add couscous to boiling stock, return to a boil stirring to combine, turn off heat and cover with lid. Let sit for five minutes.

Preheat remaining 2 Tb. olive oil in a separate saute pan over medium high heat. Add veggies with some salt and pepper and saute until just cooked (about 3 minutes for zucchini). Check fish and turn to other side once brown (2-3 minutes per side). When fish is cooked through, remove to a platter and set aside.

Drain oil off of fish pan and wipe out with paper towels. Add cold butter to saute pan and return to stove over high heat. Let melt and bubble, swirling the pan until it starts to brown.

When butter has reached an adequate caramel color, add the lemon juice to stop the cooking along with the capers, 1/4 cup parsley, a couple cracks of pepper and a pinch of salt. Stir vegetables into couscous along with remaining parsley. Check seasoning and adjust with salt and pepper.

Serve immediately with brown butter sauce over fish, alongside the summer vegetable couscous.