INGREDIENTS
4
fillets cut into portions 1 pound pacific sole or flounder
1 lb
Fleshed potatoes, yellow
2 tbsp
Parsley, fresh
1/4 cup
Shallots
2 tbsp
Capers
2 tsp
Dijon mustard
1/4 cup
Lemon juice
1/4 tsp
Salt
2 tbsp
Olive oil, extra-virgin
2 tbsp
White wine, dry