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 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.	1