2 lemon or Dover soles, filleted
50 g (2 oz) flour
50 g (2 oz) butter
7 g (1 tbsp) fresh parsley, chopped
1 lemon
50 g (2 oz) flour
50 g (2 oz) butter
7 g (1 tbsp) fresh parsley, chopped
1 lemon
method
1. Flour the fillets of sole and shake off excess.
2. Melt the butter and shallow fry the fillets for about 3 minutes either side.
3. Arrange the fillets on a warmed serving dish and keep warm.
4. Add the parsley to the juices in the pan. Add a little extra butter if necessary.
5. Pour over the fish and serve with wedges of lemon.
2. Melt the butter and shallow fry the fillets for about 3 minutes either side.
3. Arrange the fillets on a warmed serving dish and keep warm.
4. Add the parsley to the juices in the pan. Add a little extra butter if necessary.
5. Pour over the fish and serve with wedges of lemon.
serving amount
serves 4
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