Ingredients:
4 sole fillets
1/2 cup all-purpose flour (for dredging)
4 tbsp unsalted butter
2 tbsp olive oil
Juice of 1 lemon
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Lemon slices (for garnish)
Instructions:
Season the sole fillets with salt and pepper, then lightly dredge in flour, shaking off excess.
Heat olive oil and 2 tbsp of butter in a skillet over medium heat.
Cook the fillets for 2-3 minutes per side, until golden and cooked through. Remove and set aside.
In the same skillet, add the remaining butter and lemon juice, stirring until the butter melts and forms a sauce.
Pour the lemon-butter sauce over the fish and garnish with parsley and lemon slices.
Notes:
Serve with steamed vegetables or rice for a light, flavorful meal
Prep Time: 10 mins | Cooking Time: 10 mins | Total Time: 20 mins | Servings: 4