Pairing with Navarro White Riesling Deep End Blend

Here is an easy recipe for an elegant yet quick entrée. Think about serving it with crisp vegetables, perhaps some nice julienne carrots and zucchini. It's also nice with a simple potato dish, like some sliced Russian Fingerling or Yukon Gold potatoes that you can use to dab up the brown butter sauce.

• 8 pieces of Petrale sole
• Salt and freshly ground pepper
• 6 tablespoons olive oil
• Juice from 2 lemons
• 4 tablespoons butter
• 2 tablespoons capers (optional)
• Lemon wedges for garnish

1. Rinse fish and pat dry with paper towels. Season both sides of the fist with salt and a little finely ground black pepper.

2. Heat a non-stick frying pan on medium high heat. Add the olive oil to cover the bottom of the pan. When oil is slightly smoking, add the fish to the pan. Cook 2 minutes on each side, until fish is brown and crispy. Turn the fish over with a spatula and cook another 2 minutes on the other side.

3. Pour lemon juice over the fish and remove from pan. Set aside. Add butter and capers to hot pan. Swirl butter until melted, scraping any bits off the bottom of the pan. Without overheating the butter, let the butter develop a light brown coloring to it. Remove from heat and spoon butter sauce and capers over the fish and serve immediately with lemon wedges.

Serves: 4