• 1/2 lb sole (in two fillets)
• 2-3 Tbsp olive oil
• juice of 1 lemon
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili flakes
• salt and pepper to taste
• capers (optional)
• 2 Tbsp chopped fresh parsley
• 1-2 lemon wedges (for serving)
Season sole on both sides with juice from half a lemon, garlic powder, onion powder, chili flakes, salt and pepper.
Add olive oil to a pan and turn to medium heat. When the pan begins to get hot, place the fish in the pan and add in capers and squeeze of lemon.
Let cook for 3-4 minutes until the bottom begins to brown.
Sprinkle with fresh, chopped parsley, then carefully flip the fish over, squeeze remaining lemon juice, and cook for 1-2 minutes.
When fish is cooked through and flaky with some crisp browning, remove from heat and serve immediately.
Pour any remaining olive oil/sauce from the pan over the fish and serve with lemon wedges.
Note: measurements do not need to be exact, feel free to add as much or as little of everything as you'd like!