Pat the sole fillets dry with paper towels. Season both sides with salt and pepper.

Dredge each fillet in flour, shaking off any excess.

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.

Add the sole fillets to the skillet, cooking for 2-3 minutes on each side or until golden brown and cooked through. Transfer the cooked fillets to a serving platter and keep warm.

In the same skillet, add the remaining 2 tablespoons of butter. Allow it to melt and cook until it turns a light golden brown, being careful not to burn it.

Remove the skillet from heat and add fresh lemon juice and capers to the brown butter. Swirl the skillet to combine the ingredients.

Pour the brown butter sauce over the cooked sole fillets.

Garnish with chopped fresh parsley.

Serve the Sole Meuniere immediately, accompanied by lemon wedges for extra brightness.

Sole Meuniere is a simple yet elegant dish. Adjust the seasoning and lemon juice according to your taste. Enjoy this classic French preparation with a side of steamed vegetables or a light salad for a delightful dining experience!