Step 1

Cut the zucchini into thin slices. Put half into a colander, sprinkle them with the caper powder and let them drain for at least 30 minutes. Repeat this process with the other half of the zucchini slices.

Step 2

Preheat the oven to 410°F.

Step 3

Gut and wash the fish and remove the skin from both sides, then trim all the edges with kitchen shears. Make a cut along the backbone and insert the blade of a flat knife between the flesh and the backbone and, making small cuts, remove the two fillets on the top side. Continue by inserting the knife blade between the backbone and the flesh of the other side. Continue making small cuts until the backbone separates from all 4 fillets. Use the shears to remove it from the head and tail ends: this will result in a filleted but whole sole. Repeat with remaining 3 sole.

Step 4

Finely mince the capers and a sprig of sage leaves. Mix the butter with this mixture and a Tbsp. vinegar until creamy.

Step 5

Line 2 baking trays with parchment paper and place the sole on them. Distribute the butter mixture over the fish and bake at for 10-12 minutes.

Step 6

In the meantime, heat the peanut oil to 350°F.  Place flour in a shallow bowl and line a large dish with paper towels. Drain the zucchini, pat dry with paper towels and flour them. Fry until golden, then drain them on paper towels and sprinkle with salt.

Step 7

Serve the sole with the fried zucchini and a few drained capers. Garnish with sage leaves as desired.