Sole w/ Lemon, Almonds & Capers

Ingredients:

• 1 cup all-purpose flour
• salt and fresh ground black pepper
• 8 (3oz ea) sole fillets
• 3 1/2 tablespoons unsalted butter
• 2 tablespoons canola oil
• 1/4 cup slivered almonds
• 1/4 cup drained capers
• 1 small lemon, sliced as thin as possible

Instructions:

Put the flour in a pie plate and season with salt and pepper. Dredge the fish in the flour, tapping off the excess, then transfer to a plate. In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of oil. Add half the fillets and cook over high heat, turning once until golden and crisp, 3 to 4 minutes. Transfer to a platter, cover with foil and keep warm. Repeat with same amounts butter, oil and fish. Add the remaining 1 1/2 tablespoons butter and almonds to the skillet. Cook over high heat, stirring until golden for 2 minutes. Add the capers and lemon slices and cook until heated through, 1 minute longer. Spoon the sauce over the fish and serve.