- 1 C flour
- 2 (6 oz) Dover, gray or lemon sole fillets
- Salt
- 1/2 stick butter
- 1 Tbsp chopped fresh flat leaf parsley
- 1 tsp fresh lemon juice
Accompaniment: lemon wedges
Spread flour on a plate. Pat fillets dry adn season with salt. Dredge fillets in flour, shake off excess adn transfer to another plate
Heat 3 tsp butter in a 12 inch nonstick skillet over moderately high heat until golden brown and fragrant. ADd parsley, shaking skillet to distribute it. Add fish, reduce heat to moderate, and cook for 1 1/2 -2 minutes or until undersides are golden. Turn fillets over, using two spatulas, and cook for 1 1/2-2 minutes more, or until fish is golden adn almost cooked through (it should be slightly translucent in center, it will continue to cook when removed from heat). Transfer fillets to two plates
Add lemon juice, 1/4 tsp salt and remaining 1 Tbsp butter to skillet and cook over moderately high heat until butter has melted nad foam subsides. Immediately pour sauce over fish. Serve wiht lemon wedges.
Gourmet