Fillet of Sole with Lemon-caper Sauce

Fillet of Sole with Lemon-Caper Sauce

½ C. flour
½ C. Parmesan Cheese
1 egg white & 1 t. water
1 ½ pounds Fillet of sole
3 T. Oil
¼ C. Chicken broth
1 T. Butter
2 T. drained capers
2 T. finely chopped parsley
Juice from ½ lemon


Mix flour and cheese in pie plate. Dip fish in egg white mixed with the water and then in the flour-cheese mixture. Fry in the oil or butter until lightly brown (don’t over cook). Remove the fish and set aside. Add the chicken broth and reduce by half. Turn off the heat and stir in 1 tablespoon of butter until well combined. Stir in the capers, parsley and the lemon juice. Spoon the sauce over the fish and serve.