Lemon Sole with Lemon-Caper Sauce recipe
Cooking Light, May 2006
It was lemony. It was capery. It was interesting. It took longer than 3 minutes for the sauce to thicken. We used flounder instead of sole, which cooked very quickly. It might taste better with white wine instead of chicken broth. I may try that next time.
Measuring cups and spoons
Large nonstick skillet