Ingredients

Method

If you are not adept at cleaning and skinning a sole then ask your fishmonger to do it for you.

Wash the fish and pat dry with a kitchen towel. Season both sides of the fish.

If you have two non stick frying pans that would be handy here as you can cook all four sole at one time.

Warm 4 serving plates.

Melt 75g of butter divided between the two pans and cook the sole for 4 minutes each side.

Transfer the sole once cooked onto 4 warmed plates.

Discard the butter in one of the pans and add the remaining butter. Over a very low heat add the lemon juice and let the butter melt.

Pour this sauce over the sole and sprinkle with parsley. Serve immediately.