Ingredients:

3 fillets of lemon sole

2 cups of ground hazelnuts

1 ½ cups flour (seasoned with fine sea salt and crushed black pepper)

2 eggs, mixed with a fork

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

2 shallots, minced

2 cloves garlic, minced

1 lemon (juiced)

Zest of 1 lemon

¼-cup lemon juice

1 ½-sticks butter

½-cup wine

¼-cup apple cider vinegar

3 tablespoons capers

3 tablespoons Safflower oil (any high-heat oil)

Begin this dish by making the sauce first and keeping it warm.

For the Sauce

1. Place shallots, lemon zest, garlic and parsley in a saucepan with the wine, vinegar and lemon juice.
2. Add salt and pepper to taste.
3. Reduce about 90 percent.
4. Add butter and reduce heat to low.  Reducing the heat is important, so that the butter does not burn.
5. After the butter melts, add capers and keep sauce warm until fish is cooked.

For the Fish

1. Dredge each fillet in the seasoned flour
2. Dredge each fillet in egg mixture
3. Coat fillets in ground hazelnuts, set aside.
4. Pre-heat a frying pan with Safflower(or other high heat) oil.
5. Pan-fry fillets until brown on each side.
6. Remove from pan.>>

To plate this dish, add some sauce on the bottom of a plate with a ladle.  Place the fish on top of the sauce.  Add additional sauce over the top of the fish and serve.  You can also take the remaining sauce and serve it on the table in a gravy boat.