Filet of Sole Meuniere Servings: 2 Serving Size: 6 ounces Ingredients - 2 filets of sole, about 6 oz each - salt and pepper - 1 tablespoon flour - 2 tablespoons butter, divided - 1/2 lemon, juiced    This is a simple, quick and delicious treatment for sole or any other thin fish. Have everything ready for the meal before cooking the fish, since it takes only a few minutes and is best eaten hot. Increase quantity as needed, but if preparing more filets, use an additional skillet.   Directions Warm a serving plate or 2 dinner plates. Heat 1 tablespoon butter in a 12" skillet. Salt and pepper the filets, dust with flour and lay them flat in the skillet. Cook about 2 minutes on each side. Remove to warm plate. Add remaining butter to skillet and cook	1

	until foamy. Add lemon juice, scrape up any bits from the pan, and pour over fish. Serve hot. Serve with remaining 1/2 lemon cut into wedges, if desired.	2