Pan‑Fried Sole with Lemon‑Caper Sauce (Low‑Sodium)

Ingredients

• 2 pieces Sole fillets
• 2 tablespoons Olive oil
• 1 tablespoon Fresh lemon juice
• 1 tablespoon Capers, rinsed and drained
• 1/4 cup Dry white wine
• 1 tablespoon Fresh parsley, chopped
• to taste Black pepper, freshly ground(optional)

Instructions

1. 1

   Pat the sole fillets dry with paper towels and lightly season both sides with black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a non‑stick skillet over medium‑high heat; add the fillets and pan‑fry 2‑3 minutes per side until lightly golden and just cooked through. Transfer the fish to a warm plate and keep covered.

3. 3

   Add the remaining 1 tablespoon of olive oil to the same skillet, then pour in the white wine and let it reduce for about 1 minute.

4. 4

   Stir in the lemon juice and capers, cooking another minute until the sauce thickens slightly.

5. 5

   Remove the pan from heat, sprinkle with chopped parsley, and spoon the warm sauce over the sole fillets before serving.