Sole Meunière

Ingredients :

4 small soles, skinned
Flour to coat
Salt and black pepper
100g/4oz butter
1 tbsp of fresh parsley, chopped
The juice of 1 lemon
Lemon slices to garnish

Preparation : 

Remove the heads and fins from the sole.

Rinse under cold running water and pat dry with kitchen paper.

Season the flour with salt and pepper and use to coat the fish.

Heat half the butter in a large frying pan, add the fish and fry gently on one side for 5 minutes.

Carefully turn the fish and cook on the other side for a further 5 minutes or until tender and golden.

Drain on kitchen paper and place on a serving platter. Keep warm.

Wipe the pan clean then add the remaining butter and cook until lightly browned.

Stir in the parsley and lemon juice.

To serve : pour the butter and parsley over the fish and serve immediately.

You can substitute plaice or dabs for the sole.