Capers, Raisins, Nuts and Sole

2 tablespoons lemon juice

1 tablespoon plus 1 teaspoon olive oil

1 tablespoon flour

1/8 teaspoon paprika

2 sole fillets

Salt and pepper to taste

1 tablespoon raisins

2 teaspoons drained and rinsed capers

1 tablespoon toasted sliced almonds

1. Toast Almonds. Heat a plate in a low oven. Whisk together the lemon juice and 1 tablespoon olive oil; set aside.

2. Stir together the flour and paprika on a plate. Dredge both sides of the fish in the flour.

3. In a large nonstick skillet heat 1 teaspoon olive oil over medium heat until hot. Add the fish and saute about 2-3 minutes on each side, until the fish flakes and is cooked through. Sprinkle lightly with salt and pepper. Remove from the pan, transferring to the warm plate.

4. Add the lemon-oil mixture and bring to a boil. Add the raisins, capers and nuts. Swirl the pan to blend and pour over the fish.

I served my fish over hashbrown patties, sort of a fancy fish'n chips combo. Recipe adapted from Seattle Times Company, 1995 recipe : http://community.seattletimes.nwsource.com/archive/?date=19950215&slug=2105061 
Really liked the contrasts in this one . .. the raisins were a nice counterpoint to the bitterness of the capers, and toasted almonds are always a favorite. Nom nom.