Sauteed Sole Pieces
|Seasoned flour||125 Milliliter (1/2 Cup)|
|Melted butter||45 Milliliter (3 Tablespoon)|
|Mushrooms||1⁄4 Pound, sliced (125 Gram)|
|Stuffed green olives||125 Milliliter (1/2 Cup)|
|Chopped parsley||1 Tablespoon|
|Lemon juice||1 Tablespoon|
Dredge fish lightly in flour; set aside.
Heat half of butter in large frying pan.
Add mushrooms, olives and parsley; season well.
Cook 3 to 4 minutes over medium heat.
Transfer mushroom mixture to plate; set aside.
Replace frying pan on stove and add remaining butter.
When hot, add fish and cook 3 to 4 minutes depending on size.
Turn pieces over once and season well.
Replace mushroom mixture in pan with fish.
Simmer everything 2 minutes, sprinkle with lemon juice.