Sole Meunière

Ingredients:

• 2 large soles (ask the fish dealer to gut and debone the fish)
• 3 to 4 tablespoons flour
• 1 stick butter
• juice of 1 lemon
• salt & pepper
• 2 Tbs oil
• 1-2 Tbs chopped parsley

Wash the fish thoroughly, remove skin if necessary, and dry with paper towels. Pour the flour on a large flat plate and coat the sole carefully on both sides.
Heat half the butter and 1 tablespoon oil in a large skillet and sauté the first sole 4 to 5 minutes on each side, according to thickness. Then fry the second sole, etc.
Season with lemon juice, salt and pepper. Sprinkle with chopped parsley. Serve immediately.
You can put the flour in a clean plastic bag, add the soles and shake. This method enables the fish to be coated in flour without excess.

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