1 sole (400g); 50 g butter; 2 tbsp flour; 3 slices lemon; a bunch parsley; salt, black pepper
Remove the skin from the fish and fillet it. Sprinkle the fillets with salt and pepper and coat them in the flour. Fry on both sides until golden for about 1-2 minutes on each side. Place on a warmed plate and keep warm. Melt the butter in a clean pan and fry the lemon slices for a couple of minutes. Add the chopped herbs and remove from the heat. Add some salt and pepper and then pour the herby butter over the fish. Serve immediately.