Sole Meuniere

Ingredients:

• 1 lemon, halved crosswise
• 2 sole fillets (6oz ea)
• salt and fresh ground pepper to taste
• 1/3 cup all-purpose flour
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 1 tablespoon flat-leaf parsley, chopped

Instructions:

Cut 1 lemon half into 4 thin slices and set aside, along with the uncut half. Season the sole with salt and pepper, then dredge in flour, shaking off any excess. Heat the oil and 2 tablespoons butter in a nonstick skillet over medium heat. When the butter stops foaming, add the fish. Cook, turning once until golden and cooked through, roughly 5 minutes. Transfer the fish to dinner plates. To make the suace, lower the heat and swirl in the remaining butter and the juice squeezed from the uncut lemon half. Add the reserved lemon slices, season with salt and pepper and sprinkle with parsley. Spoon over the sole.