8 Petrale sole filets
2 tablespoons ghee
1 lemon, zested and juiced
1/2 tablespoon fresh thyme chopped
1 tablespoon capers
salt & freshly ground pepper
Preheat oven to 375° F. Place sole filets on parchment lined rimmed baking sheet, with a few teaspoons of ghee spread on it. Season sole with salt and pepper and bake in the oven about 5 minutes, or until just opaque and cooked through.
Meanwhile, in a small saucepan, melt ghee and add zest and juice of lemon, thyme, capers and salt and pepper to taste. Bring to a boil, whisk and pour over cooked fish. Serve.