Ingredient:
60 g (2 oz) plain flour
Salt and lemon pepper
4 small lemon sole, each cut into 4 fillets and skinned
60 g (2 oz) butter
1 tbsp chopped parsley
Juice of ½ lemon
Lemon slices and parsley sprigs, to garnish
Method:
Sprinkle the flour on to a plate and season with salt and pepper. Dip the 16 fillets into the seasoned flour and shake off any excess.
Melt half of the butter in a large frying pan. When it is foaming, add the fillets, and cook for 2 minutes on each side or until the flesh is opaque and flakes easily. Transfer to warmed serving plates and keep warm.
Wipe the pan with paper towels. Melt the remaining butter and heat quickly until golden. Stir in the parsley and lemon juice, then pour over the fillets. Serve hot, garnished with lemon slices and parsley sprigs.
60 g (2 oz) plain flour
Salt and lemon pepper
4 small lemon sole, each cut into 4 fillets and skinned
60 g (2 oz) butter
1 tbsp chopped parsley
Juice of ½ lemon
Lemon slices and parsley sprigs, to garnish
Method:
Sprinkle the flour on to a plate and season with salt and pepper. Dip the 16 fillets into the seasoned flour and shake off any excess.
Melt half of the butter in a large frying pan. When it is foaming, add the fillets, and cook for 2 minutes on each side or until the flesh is opaque and flakes easily. Transfer to warmed serving plates and keep warm.
Wipe the pan with paper towels. Melt the remaining butter and heat quickly until golden. Stir in the parsley and lemon juice, then pour over the fillets. Serve hot, garnished with lemon slices and parsley sprigs.
