Sole Meunière

INGREDIENTS

• 4 sole fillets
• 2 T flour
• 4 T butter
• 1 lemon, juiced
• Salt, pepper

PREPARATION

1. Dry fish and drench with flour.
2. Melt butter over medium-low heat.
3. When butter foams, add filets and cook for 2 min per side.
4. Remove fish to serving dish.
5. Mix lemon juice, salt and pepper with butter in skillet.
6. Spoon over fillets and serve at once.