A flat fish native to Northern Europe. It is neither truly sole, nor lemon-flavored. The name is a French derivative which describes the outer scales of the fish and its shallow waters habitat.
Since filets are thin, it cooks very quickly. A cartilage spine splits it and small bones need to be removed. Cut the fish away from the spine to form the 2 filets.
Season with crushed white pepper.
In a non-stick fry pan, melt 3 tbs. butter and add capers to taste.
Place filets in pan and on medium high heat sauté for 2 minutes on each side, basting with the butter sauce.
Turn off heat and add juice of 1 lemon.
Serve filets with the butter caper lemon sauce. Rice and a veg.