|Sole fillets||700 Gram (Four 175 Gram Each Pieces)|
|All purpose flour||90 Milliliter|
|Fresh parsley||30 Milliliter|
|Lemon juice||30 Milliliter|
|Toasted almond slices||90 Milliliter|
Dip the sole in the milk then dust with flour.
Heat the butter in a large skillet.
Saute the fillets in the butter for 2 1/2 minutes per side.
Remove the fish to a heated platter.
Add the parsley, lemon and almonds.
Cook for 1 minute.
Pour sauce over fillets and serve at once.