4 small soles, skinned
seasoned flour
1/3 cup (75 g) butter
15 ml (1 thsp) chopped parsley
juice of 1 lemon
lemon slices to garnish
seasoned flour
1/3 cup (75 g) butter
15 ml (1 thsp) chopped parsley
juice of 1 lemon
lemon slices to garnish
method
1. Cut off the fins from the soles and wipe the fish; coat them with seasoned flour.
2. Heat 50 g (2 oz) butter in the frying pan, put the fish in upper side first and fry gently for about 5 minutes, until brown. Turn them over carefully and continue frying for a further 5 minutes, or until they are tender and golden.
3. Drain on crumpled kitchen paper and place on a hot serving dish.
4. Wipe the pan clean, melt the remaining butter and heat until lightly browned. Add the parsley and lemon juice and pour immediately over the fish.
5. Garnish with thin slices or wedges of lemon.
2. Heat 50 g (2 oz) butter in the frying pan, put the fish in upper side first and fry gently for about 5 minutes, until brown. Turn them over carefully and continue frying for a further 5 minutes, or until they are tender and golden.
3. Drain on crumpled kitchen paper and place on a hot serving dish.
4. Wipe the pan clean, melt the remaining butter and heat until lightly browned. Add the parsley and lemon juice and pour immediately over the fish.
5. Garnish with thin slices or wedges of lemon.
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