Classic Sole Meunière

Pat the sole fillets dry with paper towels and season both sides with salt and pepper.

Dredge each fillet lightly in flour, shaking off any excess so only a thin coating remains.

Heat the oil and 15g of butter in a large non-stick skillet over medium-high heat until foaming.

Place the fillets in the skillet and cook for 2 minutes per side until golden brown and opaque.

Remove the fish to warm plates and wipe the skillet clean with a paper towel.

Add the remaining 45g of butter to the hot skillet and cook until it turns a nut-brown color.

Stir in the lemon juice and parsley, then immediately pour the foaming butter over the fish.