Sole fish fillets cooked in butter sauce

Ingredients

6 sole fillets
150 gram salted butter
200 gram flour seasoned with salt and pepper
Juice of one lemon
Salt
Fresh Chopped parsley

Remove the black skin from the soles

Season fillets with salt and pepper.

Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.

Melt 3 tablespoons of butter in a large skillet. Add a sole fillet and sauté 5 minutes.

Turn the fillet and cook on the other side for 5 minutes again.

Set aside and keep fillets warm. Sprinkle with lemon juice and parsley.

Melt the remaining butter in the skillet add the lemon juice, parsley and season to taste

Serving: Serve immediately. Garnish with lemon slices. Sole Meuniere is excellent in combination with potatoes or rice.