Pan fried Sole with capers & lemon

Serves 4

8 fillets of sole (or other skinless fish)
3/4 cup flour
2 T vegetable oil
3/4 cup (1 1/2 sticks) butter
juice of 2 lemons
1/4 cup fresh chopped parsley
2 heaping T drained capers
2 lemons, halved (for serving)

Set oven at 300 deg.

Pat fish dry w. paper towels. Sprinkle the flour into a small roasting pan or baking dish & add a generous pinch of salt & pepper. Turn fish in flour so they’re coated all over & set fish aside.
Heat 1 T oil in each of 2 large (12 in) skillets set over med-high heat.

When oil is hot, add 4 T butter to each pan. When the butter melts, add 2 fillets to each pan & cook them for a few minutes or until the undersides are golden brown. Use a wide metal spatula to flip the fillets & cook them on the other side until browned as well.

Remove the fillets from the pan & transfer them to a baking sheet. Put the sheet in the oven to keep the fish warm.

Add another 2 T of butter to each pan, let it melt, & fry remaining 4 fillets in the same way.
Set 2 fillets overlapping on each of 4 large dinner plates. Immediately sprinkle them generously w. lemon juice, scatter the parsley & capers on the fish & around edges of plates & serve at once w. 1/2 a lemon wedge on plates.