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Put the olive oil and 3 tablespoons of the butter into a large skillet set over medium heat. Season the sole all over with 1/2 teaspoon salt. Lightly dredge the sole in flour, tapping off any excess, and slip the fillets into the melted butter and oil. Brown the fish on both sides, about 2 to 3 minutes per side. Once it is browned and cooked all the way through, transfer to a warmed platter while you make the sauce. Increase the heat to medium-high. Scatter the garlic and pine nuts in the skillet. Cook and toss until the pine nuts are toasted, about 2 minutes. Add the white wine and lemon juice. Bring to a boil. Add the capers and the remaining 2 tablespoons butter. Whisk to melt the butter, and boil the sauce until reduced by about half, 2 to 3 minutes. Season with the remaining 1/4 teaspoon salt. Remove the garlic cloves from the sauce, then stir in the parsley. Pour the sauce over the fish, and serve.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Record your recipes and experiments — organized cooking journal