Sole Meunière

Delicate sole fillets served with a buttery lemon and parsley sauce.

Ingredients

• 500 g sole fillets
• 100 g butter
• 1 lemon
• 50 g flour
• fresh sprig parsley

Method

1. Season sole fillets with salt and dust with flour.
2. Melt butter in a skillet and cook fish until golden.
3. Squeeze lemon juice over fish and sprinkle with parsley.
4. Serve immediately with butter sauce.

Chef's tips

• Do not overload the pan when cooking fish, as it should fry, not steam.