Sole with Balsamic Vinegar

Directions

Season the filets with salt and pepper. Dredge in flour.

In a large non-stick fry pan, heat the butter and oil over medium high heat.

When hot, add the fish and sauté 3 to 4 minutes per side until golden.

Douse the filets with the vinegar, sprinkle with the capers, and sauté 1 minute more, basting constantly.

Let the vinegar cook down and become syrupy and the fish glazed before removing to a platter to serve.