• 4 sole fillets, each about 1/4 lb
• 1/3 cup flour for dredging
• 3 - 4 Tbsp extra virgin olive oil
• 2 large garlic cloves, bruised
• 2 Tbsp freshly squeezed lemon juice
• 10 black olives, pitted and chopped
• Small pinch of red pepper flakes
• Salt and pepper to taste
• 2 Tbsp freshly chopped parsley

1. Rinse the fish, then dry them on paper towels.
2. Spread the flour on a plate. Warm oil and garlic in a nonstick skillet. Sauté gently until the garlic is golden, then discard it.
3. Dust the fish with flour, then raise the heat and slip the fillets into the hot oil. Sauté until golden, about 1 minute on each side for the fillets, according to thickness. Transfer to a warm plate and reduce the heat.
4. Stir the lemon juice and 2 tablespoons of water into the pan. When the liquid begins to bubble, add the olives, pepper flakes, salt and pepper, and parsley. Heat through briefly, then pour over the fish and serve.

(Bob)