Ingredients

Steps

• Coat the sole in the seasoned flour.
• Fry the sole in hot olive oil for 3 minutes per side.
• Melt butter in a separate pan and cook shallots until soft and butter is nut-brown.
• Add lemon juice to the butter carefully.
• Strain the butter through a sieve, discarding the shallots while reserving the liquid.
• Mix capers, parsley, and shrimps into the brown butter.
• Peel and slice the garnish lemon into rounds.
• Pour the sauce over the fish and garnish with lemon rounds.