Ingredients for 4:

– 4 soles
– 4 tblsps, 60g butter
– 2 tblsps flour
– 1 lemon
– Parsley, salt, pepper

Preparation:

– Put salt and pepper on the fish.
– Spread flour on the soles.
– In a large pan, at medium heat, melt the butter.
– Add the soles and cook them at medium heat, until nicely browned on both sides.

– Serve the soles with their sauce, and chopped parsley on top. Squeeze lemon on top of the sole.
– Soles are usually accompanied with boiled potatoes and melted butter.

– Enjoy sole meunière with a dry white wine (chilled) such as Pouilly fumé or white Sancerre