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1
Preheat the oven to 300F.
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2
Dry the sole fillets and season both sides with 3/4 teaspoon of the salt and the white pepper.
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3
Place the flour on a plate and season it with a little more salt and white pepper.
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4
Dredge the fillets in the flour and shake off the excess.
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5
Heat 2 tablespoons of the oil or butter in a large nonstick saute pan over a medium-high flame until hot but not smoking.
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6
Add 2 of the fillets and cook until lightly golden on each side, about 3 minutes.
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7
Transfer the fillets to a baking sheet and place in the warm oven to keep warm.
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8
Wipe out the pan, add 2 more tablespoons of oil or butter to the pan to heat, and repeat with 2 more fillets.
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9
Repeat with the remaining 2 fillets.
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10
Transfer all the cooked fillets to the oven.
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11
Wipe the pan clean and place over a medium flame.
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12
Add the 12 tablespoons of butter to the pan and let it melt, foam, subside, begin to bubble again, and turn a nutty brown.
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13
Immediately remove from the heat and carefully add the lemon juice, parsley, the remaining 1/2 teaspoon of salt, and several grindings of white pepper to taste.
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14
(Be careful, as the butter will most likely spatter angrily when you add the lemon juice.
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15
).
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16
Serve the fillets on warm plates and spoon some of the sauce over each one.
