- 1/2 Cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 4 fresh sole filets
- 6 Tablespoons unsalted butter
- 1 Teaspoon grated lemon zest
- 6 Tablespoons lemon juice
- 1 Tablespoon fresh parsley, minced
Preheat the oven to 200 degrees F.
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper, in a large, shallow plate. Pat the sole filets dry with paper towels. Sprinkle one side with salt.
Heat 3 tablespoons of the butter in a large sauté pan, set over medium heat, until the butter starts to brown.
Dredge 2 sole filets in the seasoned flour, on both sides. Place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula, and cook for 2 minutes on the other side. While the second side cooks, and ½ teaspoon lemon zest and 3 tablespoons lemon juice to the pan.
Put the fish filets on ovenproof plates, and pour the sauce in the pan over them. Keep the cooked filets warm in the oven while you repeat the process with the remaining 2 filets.
When all the filets are cooked, place them on 2 plates, and sprinkle with parsley, salt, and pepper. Serve immediately.