Sole with Capers, Parsley, and Lemon (Sole Meunière)

• 4 sole fillets, about 600g
• 2/3 cup all-purpose flour
• ½ package (125g) unsalted butter
• 1 tablespoon olive oil
• 1 ½ teaspoons salt
• freshly ground black pepper
• 4 tablespoons chopped parsley
• 2 tablespoons capers
• juice of 1 lemon

For Serving

• boiled baby potatoes
• boiled green beans
• a few lemon slices

1. Pat the fillets very dry with kitchen paper. Sprinkle them with salt and set aside for 10 minutes. The salt will help the fillets firm up and prevent them from breaking during cooking. Remove any excess salt from the fillets, pat them dry again, and sprinkle with pepper. Lightly and thoroughly flour them on all sides.
2. Shake off any excess flour. Place a large pan, big enough to comfortably fit the sole fillets, over medium-high heat. Add the olive oil and 3 tablespoons of butter. Once the butter has melted, foamed, bubbled, and started to brown, add the sole fillets and cook for 3-4 minutes, depending on the size of your pieces.
3. Flip the sole and add the remaining butter to the pan. Once melted, continuously baste the sole fillets. This method will make our fillets crispy. Periodically, lift the pan slightly off the heat to prevent the butter from burning.
4. It will take another 3-4 minutes for the fillets to cook on the other side. It's important for the edges to be nicely browned. Transfer the fish to a warm plate. Add the parsley, capers, and lemon juice to the pan.
5. Stir quickly and pour the sauce over the fish. Ideally, serve with boiled potatoes drizzled with a little of the butter sauce, boiled green beans with olive oil and garlic, and garnish with lemon slices.