Hot Fish Herbs Main Course Eggless
Small Soles, skinned
and Black Pepper
tbsp Fresh Parsley, chopped
juice of 1 Lemon
Slices to garnish
Remove the heads and fins from the sole. Rinse under cold running water and pat
dry with kitchen paper.
Season the flour with salt and pepper and use to coat the fish. Heat half the butter
in a large frying pan, add the fish and fry gently on one side for 5 minutes.
turn the fish and cook on the other side for a further 5 minutes or until tender
and golden. Drain on kitchen paper and place on a serving platter. Keep warm.
Wipe the pan clean then add the remaining butter and cook until lightly browned.
Stir in the parsley and lemon juice.
To serve - pour the butter and parsley over the fish and serve immediately.
can substitute Plaice or Dabs for the sole.
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