This delightfully simple dish features tender sole fillets lightly floured and sautéed to golden perfection, drizzled with an irresistible brown butter sauce, tart lemon, and fragrant parsley.
LEMON PREPARATION
9 Cut the lemon in half. Save one half, squeeze out the juice of the other and keep aside until ready to make the sauce.
COOKING YOUR SOLE
0 Dredge the sole in the flour and shake off any excess.
1 Heat 4 tablespoons of butter and the olive oil in a large skillet over medium-high heat. When the butter stops foaming, add the fillets.
2 Cook turning once, until golden brown and fully cooked. About 5 minutes total. Season with salt and pepper.
3 Transfer to the dinner plates and keep warm.
10 Remove the cooking grease from the skillet and wipe clean.
4 Lower the heat under the skillet and swirl in the remaining 2 tablespoons of butter. When the butter is melted, but not foaming, add the juice of the half lemon and the fresh parley.
5 Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge alongside the fish.
