Delicate pan-fried sole with lemon butter sauce

Pat the sole fillets very dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.

Place the flour in a shallow dish. Lightly dredge each sole fillet in the flour, shaking off any excess. This creates a thin, even coating.

Heat a large non-stick frying pan over medium-high heat. Add 1 tablespoon of olive oil and 20g of butter. Once the butter is melted and sizzling, but not browned, carefully place the sole fillets in the pan without overcrowding. You may need to cook them in batches.

Cook for 2-3 minutes per side, until golden brown and cooked through. The fish should flake easily with a fork. Transfer the cooked sole to warm plates and cover loosely to keep warm.

Reduce the heat to medium. Add the remaining 50g of butter to the same pan. Swirl until melted and it begins to turn a nutty brown color (beurre noisette). Squeeze in the juice of half a lemon.

Remove the pan from the heat, stir in the chopped fresh parsley, and season the sauce with a pinch of salt and pepper if needed.

Spoon the warm lemon butter sauce generously over each sole fillet. Garnish with a fresh lemon wedge and serve immediately.