Sautéed Sole with Browned Butter and Capers

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 3 tablespoons butter 
• 1 tablespoon capers drained
• 2 teaspoons juice of lemon fresh
• 0.3 teaspoon salt 
• 2 tablespoons shallots minced
• 24 ounce sole fillets 

Equipment

• frying pan

Directions

1. Sprinkle fish evenly with salt and 1/8 teaspoon pepper.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add 2 fillets to pan; saut 1 1/2 minutes or until browned. Carefully turn fillets; saut 1 1/2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Place fillets on a plate; keep warm. Repeat procedure with cooking spray and remaining fillets.
5. Melt butter in pan; cook 2 minutes or just until lightly browned.
6. Add shallots to butter; saut 45 seconds, stirring frequently.
7. Remove from heat; stir in remaining 1/8 teaspoon pepper, capers, and fresh lemon juice.
8. Serve with fish.