• 4 large sole fillets - (abt 1/2 lb ea)
• 2 sticks unsalted butter
• All-purpose flour
• Salt -- to taste
• Freshly-ground white pepper -- to taste
• 6 tablespoons lemon juice
• 1 tablespoon minced parsley
• 1 tablespoon minced shallot

1. Season fillets with salt and pepper. Dust fillets in flour and shake off excess.For each fillet, heat 1 tablespoon of butter in a large skillet.
2. When foam subsides, saute sole 2 to 3 minutes on one side until brown. Carefully turn and brown on other side 2 to 3 minutes.Remove to a serving plate and keep warm, while cooking remaining fish.
3. Place remaining butter in a skillet. When butter foams, add minced shallot, parsley and lemon juice.Pour over fish and serve.

4 servings.