This classic French dish is so simple and easy to make, yet it highlights the wonderful flavour of Petrale Sole, butter, lemon and parsley. This recipe is written for 1 fillet of Petrale Sole.  It can easily be multiplied for more people.

Recipe

Ingredients:

• 1 Petrale Sole fillet
• all purpose flour, enough to coat the fish
• 2 tbsp vegetable oil or enough to coat the bottom of the frypan
• 1 tbsp butter, salted
• 1/2 lemon
• 1 tbsp chopped parsley
• Salt and pepper to taste

Instructions:

1. Begin by coating the Petrale Sole fillet  generously with flour
2. Bring a frypan up to temperature over medium high heat.  Add oil, then gently place the fillet into the pan and cook until golden brown - about one minute
3. Flip the fillet over and add butter to the pan
4. When butter begins to turn brown, remove the fillet and place onto a serving plate.
5. Return the hot pan to the stove, add parsley and lemon juice.  Turn off the heat, stir quickly, then pour the sauce over the fillet and serve.