Sole Meunière

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2 teaspoons fennel seeds

1 cup all-purpose flour

1 tablespoon kosher salt

1 teaspoon freshly ground white pepper

1/4 cup heavy cream

1/4 cup dry white wine

Four 6-ounce sole fillets

2 tablespoons canola oil

2 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter

1 tablespoon drained capers

1 tablespoon red wine vinegar

1 tablespoon finely chopped flat-leaf parsley

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