INGREDIENTS
2
lbs. skinless sole filets
kosher salt and black pepper,
1/4 cup
arrowroot flour/starch
4 tbsp
olive oil
1/2 cup
chicken broth
juice of 1 lemon
2 tbsp
ghee (I use Fourth and Heart California Garlic Ghee)
1/4 cup
freshly chopped parsley
3 tbsp
capers (or to taste)