- 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.
Serving Size: 6 ounces
|-||2 filets of sole, about 6 oz each|
|-|| salt and pepper|
|-||1 tablespoon flour|
|-||2 tablespoons butter, divided|
|-||1/2 lemon, juiced|