Fillets Of Sole Meuniere

• 1/2 cup (60 g) all-purpose flour
• salt and black pepper
• 4 small lemon sale, skinned and each cut into 4 fillets
• 2 tbsp butter
• 1 tbsp chopped parsley
• juice of 1/2 lemon
• lemon twists and parsley sprigs to garnish

STEPS :

1. Sprinkle the flour onto a plate and season with salt and pepper. Dip the fillets into the seasoned flour and shake off any excess.
2. Melt half of the butter in a large skillet. When it is foaming, add the fillets and cook for 2 minutes on each side or until the fish is opaque and the flesh flakes easily. Transfer to warmed serving plates and keep warm.
3. Wipe the skillet with paper towels. Melt the remaining butter and heat quickly until golden. Stir in the parsley and lemon juice, then quickly pour over the fillets. Serve, garnished with lemon twists (see box, below) and parsley sprigs.

Making a lemon twist

Slice a lemon thinly, then cut from the center to the edge of each slice. Gently twist the lemon to form a curved shape.