700 g (1 1/2 lb) Sole fillets, skinned
3 Tbs Lemon juice
50 g (2 oz) 1/2 cup Seasoned flour (flour with salt and pepper to taste)
125 g (4 oz) 8 Tbs Butter
1 Large lemon, thinly sliced
6 Parsley sprigs
3 Tbs Lemon juice
50 g (2 oz) 1/2 cup Seasoned flour (flour with salt and pepper to taste)
125 g (4 oz) 8 Tbs Butter
1 Large lemon, thinly sliced
6 Parsley sprigs
method
1. Sprinkle the fillets with 2 tablespoons of the lemon juice and set aside for 5 minutes. Pat dry with kitchen towels. Dip the fillets in the seasoned flour, shaking off any excess.
2. Melt 75 g (3 oz) (6 tablespoons) of the butter in a large frying-pan. Add the fillets, a few at a time, and cook them for 4 to 6 minutes on each side, or until the flesh flakes easily. Arrange the fillets in a warmed, shallow serving dish.
3. Wipe the pan clean and add the remaining juice and butter. Place over low heat and simmer until the butter melts, stirring constantly.
4. Remove from the heat and pour the butter over the fillets. Garnish with lemon slices and parsley.
5. Serve at once.
2. Melt 75 g (3 oz) (6 tablespoons) of the butter in a large frying-pan. Add the fillets, a few at a time, and cook them for 4 to 6 minutes on each side, or until the flesh flakes easily. Arrange the fillets in a warmed, shallow serving dish.
3. Wipe the pan clean and add the remaining juice and butter. Place over low heat and simmer until the butter melts, stirring constantly.
4. Remove from the heat and pour the butter over the fillets. Garnish with lemon slices and parsley.
5. Serve at once.
serving amount
6 servings
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