Sole Meuniere With Browned Butter Caper Sauce

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4 (8 ounces) sole fillets

Salt and freshly ground black pepper

4 tablespoons clarified butter

1 cup flour

4 tablespoons finely chopped parsley

4 tablespoons fresh butter

2 tablespoons fresh lemon juice

2 tablespoons drained brined capers, minced

Lemon slices, for garnish

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