Petrale Sole With Capers

Preheat a serving platter in the oven to 250 degrees F.

Pat fish fillets dry and season on both sides with salt and pepper. Heat a large non stick skillet over a medium high flame with a couple of tablespoons of olive oil. Working in batches, season fish on both sides with salt and pepper. Dredge in flour and place in a single layer in the preheated skillet. Cook for about 2 minutes per side until browned and cooked through.

Transfer cooked fillets to the warm platter in the oven. Repeat the process with the remaining fish fillets adding more oil to the pan between batches as necessary.

Meanwhile rinse capers, chop parsley, and cut lemon into wedges. When fish has all been cooked, remove the platter from the oven. Sprinkle parsley and capers over the fish fillets and arrange lemon wedges and the dish. Serve fish with a simple green salad and crusty bread.