2-3 8 ounce sole fillets
Salt and pepper
Almond flour, panko, or wheat flour for dusting
1/4 cup extra virgin olive oil
2 tablespoons butter
2 tablespoons shallots, minced
2 large garlic cloves, minced
1/2 cup dry vermouth or dry white wine
2 tablespoons capers
2 tablespoons lemon juice, freshly squeezed
1 tablespoon fresh Italian parsley, chopped
4 sprigs fresh parsley, for garnish
Season fillets with salt and pepper, and lightly dust with almond flour. In a large skillet, heat olive oil over medium-high heat and add fillets. Cook until lightly browned on one side, then flip and brown the other side. Transfer to a warm plate, but be sure not to stack fillets on top of each other.
Heat butter in the same skillet. Sauté shallots and garlic until golden brown. Add mushrooms and sauté for several minutes. Add vermouth or wine, capers, lemon juice, and parsley. If you like additional sauce, add 1 to 1 1/2 cups of chicken broth along with the wine. Heat through, reducing slightly. Pour sauce over fish and garnish with parsley.