Pan-Fried Sole with Brown Butter, Lemon and Parsley

What you need

• 4 (about 400 g total, skinned) sole fillets, patted dry
• 3 tbsp all-purpose flour
• salt, to taste
• black pepper, freshly ground, to taste
• 1 tbsp neutral oil
• 75 g (3 oz) butter, divided: 25 g and 50 g
• 1 lemon, juice of half, the rest cut into wedges
• 2 tbsp flat-leaf parsley, finely chopped

Method

Restated from the original video

1. 1

   Pat the sole fillets dry with paper towels and season both sides with salt and pepper.

2. 2

   Spread the flour on a plate, press each fillet into it, then shake off the excess so only a thin coat is left.

3. 3

   Heat the oil and 25 g of the butter in a large frying pan over medium-high heat until the butter foams.

4. 4

   Lay in the fillets, working in two batches if the pan is crowded, and cook until golden underneath, 2-3 min.

5. 5

   Turn the fillets gently and cook until golden and the flesh flakes easily, 2-3 min. Move them to warm plates.

6. 6

   Wipe out the pan, add the remaining 50 g butter and melt it over medium heat. Swirl until the foam settles and the butter turns deep golden brown and smells nutty, 2-3 min.

7. 7

   Take the pan off the heat and add the juice of half the lemon and the parsley. It will sputter.

8. 8

   Spoon the brown butter over the fillets and serve at once with the remaining lemon wedges.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.