Petrale Sole with Lemon Butter Sauce and Capers - Santa Monica Seafood Market & Cafe

Ingredients

• 4 ea (4oz-6oz) Petrale Sole fillets
• 2 ea Russet potatoes; cleaned, skinned, and cubed into 2” size pieces
• 3 Tbsp. heavy whipping cream
• 1 Tbsp. all-purpose flour
• 2 Tbsp. olive oil
• 1 Tbsp. capers
• ½ cup white wine
• 1 ea lemon: juiced and zested
• 1 stick of butter
• fresh parsley; chopped for garnish
• Salt & black pepper; to taste