Pan fried Petrale sole with mustard-caper-wine sauce

Ingredients

• 2 Tbsp olive oil and a pat of butter (maybe two)

• ½ cup of white flour for dredging

• 1 lb petrale sole fillets

• salt & pepper as you like it

• 1 lemon, cut half into wedges and keep the other for squeezing

• your favorite mustard

• 3 Tbsp capers

• white wine, for the sauce and for the chef to get saucy

Method

• Turn your oven (or toaster oven) to about 300

• Open your package, admire the fillets, and salt and pepper your fish

• Put about a cup of flour in a shallow bowl

• Heat your pan on medium-high, then add the oil and butter, swirl to coat

• Dredge your fish fillets in the flour, tap off any excess, then add to the hot pan

• Sauté 3 minutes per side, flip and repeat, add salt and pepper as you see fit

• Pile your cooked fillets on a plate and transfer to the oven to stay warm while you get saucy

• Melt a little more butter in your pan, sprinkle in some leftover flour, and heat on low, slowly adding a splash of wine to thin, stir, splash, repeat

• Add 2 Tbsp mustard and more wine, and whisk as it heats through. Add capers, let it thicken and reduce to a nice saucy texture

• Plate your fish, top with the sauce, squeeze with a lemon and kiss yourself! (pictured here with rice pilaf and green salad)