Ingredients
- 70g plain flour
- Salt and freshly ground black pepper
- 4 fresh sole fillets, 100–125g each
- 90g unsalted butter
- 1 tsp grated lemon zest
- Juice of 3 lemons, freshly squeezed
- 1 tbsp chopped parsley
Instructions
- In a bowl add flour, salt & pepper
- Pat the sole fillets dry with kitchen roll. Heat 45g of the butter in a 30cm saute pan, over a medium heat.
- Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a fish slice and cook for 2 minutes on the other side.
- Add 1 tsp of lemon zest and 2 tsp of lemon juice to the pan. Carefully transfer the fish to the heat-proof plates and pour the cooking juices over them.
- Keep the cooked fish warm in the oven, when the fillets are ready, remove from the oven, sprinkle with the parsley and serve immediately.