• 2 - 3 tbsp. flour
• 4 sole fillets
• 3 tbsp. olive oil
• 1/4 c. butter

• 4 tbsp. lemon juice
• 2 tbsp. rinsed bottled capers
• salt and pepper
• parsley and lemon wedges

Season the flour with salt and black pepper. Coat the sole fillets evenly on both sides. Heat the oil with half the butter in a large shallow pan until foaming. Add two sole fillets and fry over a medium heat for 2 - 3 minutes on each side.

Lift out the sole fillets and place on a warmed serving platter. Keep hot. Fry the remaining sole fillets

Remove the pan from the heat and add the lemon juice and remaining butter. Cook on high heat and stir vigorously until pan juices sizzle and begin to turn golden brown. Remove from heat and add capers.

Pour the pan juices over the sole and sprinkle with salt and pepper to taste. Add lemon wedges and parsley to garnish.

• 2 lb. halibut steak
• 2/3 c. thinly sliced onions
• 1/3 c. chopped tomato
• 1/4 c. chopped green pepper

• 1/4 c. chopped parsley
• 1/2 c. dry white wine
• 1/2 tsp. dill weed
• 1/2 tsp. pepper

Grease baking dish. Arrange onions over bottom of dish. Place fish over onions. Combine vegetables and spread over top of fish. Mix wine, lemon juice and seasonings. Pour over vegetables and fish. Bake in preheated 350F oven for 25 - 30 minutes or until fish flakes easily with a fork.

• 1 tin salmon, flaked
• 2 green onions, chopped finely
• 1 green pepper, chopped finely
• 1 tsp. garlic powder

• 1 tsp. salt
• 1 tsp Worcestershire sauce
• 1 egg, beaten
• flour
• 6 tbsp. olive oil

Saute the pepper and onion together until onion is transparent. Flake the salmon in a bowl and the onion mixture together with remaining ingredients except for the egg, flour, and oil. Mix well.

Add 1 egg beaten and enough flour to hold the salmon mixture together. Form into medium sized patties and fry over low heat in the olive oil.