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Lentil Salad with Mozzarella
Sautéed Sole with Capers
Total time: 10 minutes
Sole is a delicate fish with a mild flavor that pairs well with lemon and capers. It's normally served with the tail and bones intact: just skinned and cleaned but not filleted. They cook very fast and if you are not careful when you take them by the tail to turn them over the skeleton will come away in your hand. The flesh comes away easily with a fork to eat. Or, even better, buy them skinned and filleted.
Note 1: You can cook them slightly underdone, to this point, then put them on a platter, cover them loosely with foil and put in a 200F (100C) oven to keep warm.
Note 2: If you get sole filets, they will cook even faster. Use a long spatula to turn them carefully.