Sole Piccata recipe

For 4 portions: 4-6 ounce skinless fillets of grey or Dover sole. Turbot, tilapia, or any thin flaked fish will work. Kosher salt and pepper to taste. 1/2 cup flour. 1/4 cups canola oil. 4 TB unsalted butter. 1 large shallot, minced. 1/2 lemon thinly sliced. 1/4 cup dry white wine. 2 tsp. capers. Pat fillet with towel to dry. Season and dredge each in the flour. Heat 2TB oil and 1 TB butter in a 12 inch skillet. Over high heat cook fillets 2 at a time until golden brown flipping once and cooking for 3-4 minutes. Transfer to 2 plates. Once all fillets are cooked, add 1 TB butter, the shallot and lemons until shallots are just cooked through. 1-2 minutes. Add wine, cook, scraping up browned bits from pan. Add remaining butter, capers and season. Cook until sauce is slightly thickened. Spoon over fillets.