Here, I added some leeks to round things out, but other than that I kept things nice and simple - a great meal for a day when you don't feel like cooking too much, but you still want a nice satisfying dinner.
Ingredients:
One fillet of sole per person
1-2 medium leeks
A spoonful of capers - it's easy to overdo it with capers, so be sparing here
Juice of half a lemon
Half a glass of white wine
Salt
Pepper
Flour
Olive oil
Remove the outermost leaves from the leek(s), trim off the top green parts, and rinse. Slice the leeks down the center and wash again under cold, running water, making sure to get in between the leaves to remove any dirt particles that might be hiding there.
Slice the leeks into ringlets and set aside. Heat a large pan over medium-high heat, and, once it's hot, pour in a few spoonfuls of olive oil. Add the leeks and let cook a few minutes, until soft. Pour the white wine over the leeks and sprinkle some salt over everything. Let cook until the wine has pretty much all evaporated, and then cover and turn the heat to low.
Let the leeks cook 10-15 minutes, and then start preparing the fish. Rinse the capers, and let them soak in the lemon juice. Wash and dry the sole fillets and cover each side with salt and pepper, and any other herbs you feel like adding. Spread some flour over a plate and then rub the fillets in the flour so that it covers both sides.
Heat a pan big enough to hold the fillets, and add some olive oil to it. Put the fillets in the pan, and let cook until golden-brown on the bottom, about 5 minutes. Turn the fillets over and let the other sides cook the same amount.
Transfer the fillets to the pan with the leeks, pour the lemon juice and capers over everything, and mix to cover the fillets. Serve immediately.
To fill out the meal, I made some couscous, and of course a glass of white wine is always a great accompaniment for fish!
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