This is super quick and easy dinner to make.
Four pieces of Dover Sole, lightly dredged in flour seasoned with salt and pepper, then dropped onto a pan with melted butter and sautéed on a medium heat for about three minutes on each side. Each of the fish was spooned carefully onto the plate.
More butter was added on to the pan along with chopped parsley, lemon zest, juice of half a lemon, salt and pepper. When butter turned brown, the sauce was poured over fish.
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