Place the flour on a plate. Season the sole with the

salt and then coat it in the flour, shaking to remove

any excess; set aside. Melt 1 tablespoon of the

butter in a large skillet over medium heat. Slice

the lemon into 12 thin circles and add them to the

skillet. Cook until the lemon is lightly browned,

about 2 minutes. Push the lemon to the side of the

skillet and add the sole. (You may need to cook

it in batches.) Cook until the sole is the same color

throughout and flakes easily, about 2 minutes

per side. Add the remaining butter and the capers

to the skillet. Remove from heat and tilt the skillet

to swirl the butter until it melts. Transfer the sole

and lemon to individual plates and spoon the

capers and butter over the top.