Sole Meuniere

• 4 (4-ounce) sole filets
• 2 tablespoons all-purpose flour
• 1/2 stick (1/4 cup) plus 1 tablespoon unsalted butter
• 1 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh flat-leafed parsley leaves

1. Season fish with salt and pepper and dredge in flour to coat, shaking off excess.
2. In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and cook fish 3 minutes each side, or until just cooked through.
3. Reduce heat to moderately low.
4. Cut remaining butter into pieces and add to skillet.
5. Simmer butter until golden brown with a nutty aroma, about 5 minutes.
6. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam).
7. Serve sole filets with butter.

filets, flour, unsalted butter, lemon juice, salt, flatleafed parsley

Taken from www.foodnetwork.com/recipes/sole-meuniere-recipe.html (may not work)