Pan-Fried Sole with Lemon Butter Sauce

By á-3931

Ingredients

• 8 sole fillets
• 1/2 c. flour
• 1/2 t. salt
• 1/4 t. pepper
• 7 T. butter
• 1/4 c. lemon juice
• 1 T. dried parsley

Preparation

Step 1

1. Mix flour with salt and pepper in a shallow dish.

2. Dredge fish in flour mixture.

3. Heat a large skillet over medium-high heat.

4. Add about 3 T. butter to skillet.

5. Saute fish in 2 batches, cooking on each side, about 2 minutes. Transfer fish to a plate and keep warm.

6. Add the remaining 4 T. butter to the pan and cook til golden in colour.

7. Add lemon juice, bring to a boil and add parsley.

8. Season with salt and pepper.

9. Pour warm sauce over fish.