Ingredients
2tbspbutter
2lbssole fillets,cut to make 4 pieces
¾tspsalt
¼tspfresh ground black pepper
¼cupflour
¾cupheavy cream
½lemon,zested
1tbsplemon juice
2tbspfresh parsley,chopped
Preparation
In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with ½ teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess.
Put the sole in the pan and cook for 2 minutes. Turn and cook for about 2 minutes longer until just done. Remove the sole from the pan.
Add the cream and lemon zest to the pan. Bring to a simmer and cook for about 2 minutes until starting to thicken. Stir in the remaining salt, lemon juice, and parsley.
Serve the sauce over the fish. Enjoy!
