Pan-Seared Lemon Sole

Pour the flour on a plate. Salt the sole and then roll it in flour, shaking to remove any excess; set aside. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Cut the lemon into 12 thin slices and place them in the pan. Cook until the lemon is lightly browned, about 2 minutes. Push the lemon to the edge of the pan and add the sole. (You may need to cook it in portions.) Cook until the sole is evenly colored and flakes off easily, about 2 minutes on each side. Add the remaining butter and capers to the pan. Remove from the heat and, tilting the pan, beat the butter until it melts. Transfer the sole and lemon to separate plates and top with the capers and butter. Tip: If cod is not available, you can replace it with other tender white fish with a mild taste, such as cod, red bass or tilapia.