Sole Meunière with Lemon Butter Sauce

Pat the sole fillets very dry using paper towels to ensure a crisp crust.

In a shallow dish, combine the flour, salt, and black pepper. Dredge each fillet in the flour mixture, shaking off any excess.

Melt 2 tablespoons of butter in a large non-stick skillet over medium-high heat. Once the butter is foaming, add the fillets (work in batches if necessary).

Cook the fish for 2-3 minutes per side until golden brown and opaque. Carefully transfer the fillets to a warm serving platter.

Wipe out the skillet and add the remaining 4 tablespoons of butter. Cook over medium heat, swirling constantly, until the butter turns a nutty brown color and smells toasted.

Immediately remove from heat and whisk in the lemon juice and chopped parsley. Note: it will sizzle vigorously.

Pour the hot lemon brown butter sauce over the fish fillets and serve immediately with fresh lemon slices.