1. Dredge the fish in flour, then saute in a pan with butter.

2. Remove, keep warm while making the sauce in the same pan.

3. Melt 6 tablespoons of butter over medium heat and cook until it turns a light brown.

4. Add 2 tablespoons of chopped herbs, like tarragon or parsley and the juice from half a fresh lemon.

5. Scrape up any pieces of fish and stir well to bring the sauce together. At this point add a spoonful of capers if you like.

6. Season with salt and pepper.

7. Drizzle the sauce over the warm sole and serve immediately.