Sole Meuniere - extra-virgin olive oil

Method

• Preheat the oven to 250 F. Heat the 3 tablespoons of the olive oil and 4 tablespoons of the butter in a large, heavy skillet over medium-high heat until the butter is foaming.
• Meanwhile, season the fillets with salt and pepper and dredge them in the flour to coat both sides lightly.
• Gently lay as many of the fillets into the pan as fit without touching.
• Cook just until the underside is lightly browned, about 4 minutes.
• Flip them gently with a wide metal spatula and cook until the second side is browned and the fish is opaque in the center, about 2 minutes.
• Transfer them with the spatula to a baking sheet and keep them warm in the oven.
• Repeat if necessary with the remaining fillets, adjusting the heat under the skillet to prevent the bits of flour in the pan from burning.
• When all the sole fillets have been browned, carefully wipe out the skillet with a wad of paper towels.
• Add the remaining 2 tablespoons olive oil and the remaining 2 tablespoons butter and return to medium heat.
• When the butter is foaming, slide in the lemon slices and garlic and cook, stirring gently, until the lemon slices are sizzling and lightly browned.
• Remove the lemon slices and set them aside.
• Stir in the capers and heat until they are sizzling, about 1 minute.
• Pour in the lemon juice and wine, bring to a boil, and cook until reduced by about half.
• Pour in the vegetable stock, bring to a boil, and boil until the sauce is lightly thickened, about 2 minutes.
• If you like, drizzle in a tablespoon or two of olive oil to enrich the sauce.
• Sprinkle in the parsley and taste, seasoning with salt and pepper if you like.
• Remove the sole from the oven and set 1 fillet in the center of each plate.
• Top each fillet with 2 of the lemon slices.
• Spoon the sauce around the fillets, dividing it evenly.
• Serve immediately.