 |
Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 1 |
|
Ingredients:
1 sole, cleaned |
1/2 cup fresh butter |
handful chopped parsley |
salt and black pepper |
flour, to coat |
1 lemon, juiced |
Directions:
1. Remove black skin from sole and then cut off tail and head. Measure butter. Chop parsley finely. Season fish with salt and pepper and lightly coat in flour. Place 1/4 cup of fresh butter in a pan on a moderate heat and when hot add the fish ? cook 2 minutes on each side. Place parsley in tea towel ? dampen tea towel and ring out excess moisture. Place sole (after filleting) onto a serving dish. Sprinkle with dampened parsley. Add the rest of the butter and lemon juice to pan. Heat until just browned and pour over the fish. Serve immediately.
|
|