Pat the sole fillets completely dry with paper towels and season both sides generously with salt and pepper.

Set up a breading station: place flour in a shallow dish, and in another dish whisk together eggs and milk until well combined.

Dredge each fillet lightly in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off.

Heat 2 tablespoons olive oil and 30g butter in a large non-stick frying pan over medium-high heat until butter foams.

Working in batches, cook the sole fillets for 2-3 minutes per side until golden brown and fish reaches an internal temperature of 63°C (145°F), ensuring it flakes easily with a fork. Transfer to a warm plate and tent with foil.

Reduce heat to medium and add remaining olive oil to the pan. Pour in white wine and scrape up any browned bits from the bottom.

Add lemon juice and stock, bringing to a simmer. Cook for 3-4 minutes until reduced by half.

Remove pan from heat and whisk in remaining 70g cold butter, one tablespoon at a time, until sauce is glossy and emulsified.

Stir in capers and half the parsley, then taste and adjust seasoning with salt and pepper.

Return sole fillets to the pan, spooning sauce over each fillet. Garnish with fresh lemon slices and remaining parsley before serving immediately.