Golden Buttery Fillet of Sole

Lightly browned fillets served with a lemon butter sauce is a simple, classic fish preparation.   

Ingredients:

4oog (14 oz) fillet of sole (whole fillets or cut in 1/2 for easier handling)

2 tbsps olive oil

salt and pepper to taste

3 tbsps butter

1 tsp minced garlic

juice and zest of 1/2 a lemon

1 tsp dry parsley

Pat the fish fillets dry with paper towel then salt and pepper them. I cut mine in half to fit easily in my pan and allowing for easier flipping as well. Heat oil to medium high in a large frying pan. Cook the fish 4 minutes then carefully turn over for another 3 minutes or until they flake easily with a fork. Remove from the pan and keep warm. In the same pan and on medium heat add the butter and garlic for 1 minute until fragrant. Remove the pan from heat and add the lemon juice, zest and parsley. Spoon over the warm fillets to serve. Serves 2  

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