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Ingredients
  • 1 ½ lb petrale sole or Dover sole
  • 1 cup all-purpose flour
  • 2 teaspoons Herbes de Provence
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice half a lemon
  • 3 tablespoons capers
  • 2 tablespoons caper juice
  • 1 tablespoon butter or substitute with more olive oil
  • 2 tablespoons finely chopped fresh flat leaf parsley
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  • COOK MODE Prevent your screen from going dark
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