Sole Meuniere

• 1/2 cup flour
• Salt & pepper
• 4 fresh sole fillets or another white fish
• 6 tbsp. fresh lemon juice (3 lemons)
• 1 tbsp. fresh minced parsley
• 6 tbsp. butter
• 1 tsp. lemon zest (don't skip this)

Preheat oven to 200F.

Combine flour, salt, pepper and lemon zest in a large shallow plate. Pat filets dry and sprinkle one side with salt.

Heat 3 tbsp. butter in a 12" skillet over medium heat. Dredge 2 fillets in the seasoned flour on both sides and place them in hot butter. Lower hear to med-low and cook 2 minutes. Turn over carefully and cook for another 2 minutes. Add lemon to the pan while cooking.

Plate, sprinkle with parsley and serve.