Easy Pan Fried Sole Fish With Lemon-Butter Sauce

1. 1

   Mix the flour with seasoned salt and pepper in a shallow dish.

2. 2

   Dredge the fish fillets in the flour mixture.

3. 3

   Heat a large skillet over high heat.

4. 4

   Add in about 3 tablespoons butter to the hot skillet.

5. 5

   Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.

6. 6

   Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.

7. 7

   Season the sauce with salt and pepper.

8. 8

   Pour the warm sauce over the fish.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.