Sole with browned butter & capers, parsley, green beans and red potatoes.
Key ingredients (besides the fish) for sole piccata: grapeseed oil, butter, capers, parsley
Soak the fish in milk, dredge with flour and fry in grapeseed oil til golden.
Remove fish from pan and add unsalted butter. Cook the butter until it's brown and nutty smelling. Use a spatula to scrape up any bits of fish left in the pan.
Remove pan from heat and add lemons and capers.
Serve the fish with steamed green beans and red potatoes. Garnish with chopped fresh parsley.