Sole Meuniere

Ingredients

• 6 (6-8 ounce)  sole fillets
• 8 tablespoons salted butter
• 1 cup flour
• 1 lemon, juice of
• salt
• fresh black pepper
• 10 sprigs fresh parsley

Directions

1. 1

   Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.

2. 2

   Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.

3. 3

   Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again.

4. 4

   Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.

5. 5

   Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.

6. 6

   Serving: Serve immediately. Garnish with lemon slices.