Lemon Sole - Lidia

Ingredients

• 2 tablespoons extra-virgin olive oil
• 5 tablespoons unsalted butter
• 4 skinless fillets of lemon sole, about 1 ½ pounds (cut fillets in half at the natural break to make easier to maneuver in the pan)
• ¾ teaspoon kosher salt
• 5 garlic cloves, crushed and peeled
• 2 tablespoons pine nuts
• 1 cup dry white wine
• 2 tablespoons lemon juice
• 3 tablespoons drained tiny capers in brine
• 2 tablespoons chopped fresh Italian parsley