Filets De Sole Meuniere
|Sole||3 Pound, filleted (2 Pieces, 1 1/2 Pound / 700 Gram Each)|
|Seasoned flour||2 Tablespoon|
|Butter||50 Gram (1/4 Cup)|
|Lemon juice||2 Teaspoon|
|Lemon||1 , quartered|
|Chopped fresh parsley||1 Tablespoon|
Skin the sole fillets carefully and pat them dry with paper towels.
Roll the fillets in the seasoned flour.
Melt half the butter in a frying pan.
Add the fillets and fry for 2 to 3 minutes over moderate heat, shaking the pan to keep the fish from sticking.
When brown, turn the fillets over and fry for 2 to 3 minutes more on the other side or until the fish are cooked.
Transfer the fish to a warm dish and keep hot.
Wipe the pan with paper towels and return to the heat.
Add the remaining butter and when it has turned golden, stir in the lemon juice.
Pour the butter over the fish, garnish with the lemon wedges, sprinkle with parsley and serve immediately.