Sautéed Sole


2 lbs. sole fillets
1 cup seasoned flour
2 T olive oil
2 T. butter or margarine
1 T. Cappers
1 T. Dijon Mustard or 1/2 cup chopped tomatoes
1 lemon


Dredge sole with flour sauté in olive oil 1-2 minutes per side, lay on plate. Add butter cappers and choice of mustard or tomatoes to warm pan and mix. Pour sauce over fillets serve with lemon.
Serves 4.