Sole Meuniere with Capers

Step 1: Rinse the fish in cold water and pat them dry with paper towels.

Step 2: In a shallow bowl combine the together the flour, seasoning salt, pepper and garlic powder.

Step 3: Completely coat the fillets in the flour mixture.

Step 4: Heat 4 tablespoon butter over medium-high heat in a large cast-iron skillet.

Step 5: Working with only a couple of fillets at a time, fry until golden, about 2 minutes per side. Add more butter to the pan if needed. Once browned on both sides, remove the fish fillets from the pan, set them on a paper towel-lined plate (or keep them warm in a 200°F oven).

Step 6: Add the white wine to the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine boil for a minute or two, until greatly reduced, then add the lemon juice and capers. Boil another minute. Turn off the heat. Add 1 tablespoon of butter to the pan, swirling it constantly. When it melts, repeat the process with the other tablespoon of butter.

Step 7: Stir in half of the parsley and pour it over the fish.

Step 8: Sprinkle the fish with the remaining parsley. Serve at once.