Classic Sole Meunière with Lemon Butter Sauce

1.Rinse the sole fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper.

2.Place the flour in a shallow dish. Dredge each sole fillet in the flour, shaking off any excess flour.

3.In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until the butter is melted and foamy.

4.Add the sole fillets to the skillet, cooking them for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the fillets from the skillet and place them on a warm plate.

5.In the same skillet, reduce the heat to low and add the remaining 2 tablespoons of butter. Allow it to melt and turn slightly brown, stirring frequently to prevent burning.

6.Once the butter is browned, add the lemon juice and chopped parsley, stirring to combine. Cook for an additional minute to heat through.

7.Pour the lemon butter sauce over the cooked sole fillets and serve immediately.