Recipe by MarieRynr
This is lovely with it's buttery-lemony sauce. Don't make this dish for a crowd, because you should eat it straight away and two soles are about all that will fit into the average non-stick frying pan. From the book "Bistro, French country recipes for home cooks".
- plain flour (enough to coat the fish)
- 2 fillets of sole (about 300g, skinned and cleaned)
- 40 g unsalted butter
- 2 tablespoons sunflower oil
- fine sea salt
- 1⁄2 freshly squeezed lemon, juice of
- flat leaf parsley, finely chopped
- 1⁄2 lemon, thinly sliced
Directions See How It's Made
- Put some flour on a large place, add the fish, cover with the flour on both sides and shake off the excess.
- Reserve 2 TBs of the butter. Heat the oil and remaining butter over medium high heat in a nonstick frying pan large enough to hold both fish side by side. When it sizzles, add the sole and cook for about 3 minutes. Turn them over and cook on the other side for 3 minutes. Sprinkle the first side with salt while the second side is cooking.
- When the fish is cooked through, transfer to warmed dinner plates and season the second side.
- Return the frying pan to the heat, add the remaining 2 TBS butter and melt over high heat. When it begins to sizzle, lower the heat and add the lemon juice. Cook, scraping the pan for about 10 seconds; do not let the butter burn. Pour this sauce over the fish and sprinkle with parsley. Serve immediately with sliced lemon.