Sole à la Grenobloise
Ingredients
- 2 whole skinless sole fillets (about 4 oz. each), halved lengthwise down the center line
- Kosher salt and freshly ground black pepper
- ¼ cup whole milk
- ½ cup all-purpose flour
- 1 medium lemon
- 2 Tbsp. clarified butter (ghee; see headnote)
- 2 Tbsp. unsalted butter
- 2 tsp. capers
- 2 tsp. coarsely chopped parsley leaves
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