Sole in lemon caper sauce is a gluten free and lighter adaptation of sole meunière. The best thing about this version? It can either be made in a pan or you can also bake it in the oven inside the sauce (ten minutes at 450F).
There is no better explanation of the Sole Meunière than what Julia Child describes as the "most exciting meal of my life" in My Life in France:
"Paul had decided to order sole meunière. It arrive whole: a large, flat Dover sole that was perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley on top...I closed my eyes and inhaled the rising perfume. Then I lifted a forkful of fish to my mouth, took a bite, and chewed slowly. The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter. I chewed slowly and swallowed. It was a morsel of perfection...At La Couronne I experienced fish, and a dining experience, of a higher order than any I'd ever had before." –Julia Child
The secret to this sauce is the butter, not a lot, but enough and it's so good that each flaky bite of white fish glazed in the rich citrus sauce more than makes up for the lack of flour dusting.