This is one of those dishes you can put together in just a few minutes, and I often make this recipe on a busy weeknight. Delicate, mild sole fillets are quickly sauteed and finished with a lemon, caper butter sauce. I like to add a colorful garnish topping of sauteed lemon slices that have been lightly caramelized.
Sometimes people mistake sole meuniere, which uses brown butter, for sole piccata, which is prepared with a wine butter sauce. What gives this dish some pizazz is the addition of white wine and capers. Capers are the edible flowers of a caper bush and can be found in jars in the market near the olives and pickles. They have a tangy, citrusy flavor. You can either use them straight from the jar or rinse them if you prefer a less pronounced flavor….