Lemon Sole

1. 1

   Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.

2. 2

   Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels.

3. 3

   Season the fillets with salt and pepper.

4. 4

   (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.)

5. 5

   Put the flour on a plate.

6. 6

   Dredge the rounded-sides of the fillets in the flour and shake off any excess.

7. 7

   Raise the heat to medium-high and add 1 tablespoon of butter to each skillet.

8. 8

   When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes.

9. 9

   Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more.

10. 10

    Transfer the fillets to 4 warm plates and cover loosely with foil.

11. 11

    Add the lemon juice and water to one of the skillets.

12. 12

    While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed.

13. 13

    Stir in the parsley and thyme and season with salt and pepper to taste.

14. 14

    Spoon some of the sauce over each fillet and serve immediately.

* Per serving · 4 servings · Values may vary.