I made this for Nigel the other night and served it with a creamy pasta with peas - the pasta with fava recipe would be perfect. I would also add braised greens as a veg dish. I make this with Petrale Sole because it is my favorite fish, it is so delicious. This recipe is a great way to use a lot of parsley, be liberal! It tastes great.
4 to 6 fillets of Sole, boneless, skinless
1/2 cup Flour
5 to 6 TB Clarified Butter
Loads of chopped Parsley
Lemon Wedges
Salt and Pepper, to taste
4 TB butter
2 TB Capers (optional)
Lay out and pat dry the fillets. Season with salt and pepper. Dredge in a light coating of flour, removing excess. In a skillet on medium-high heat, heat the clarified butter. Get it nice and hot but not hot enough to brown. Place the fillets in, not overcrowding in the pan. Brown on one side for about 1 - 2 minutes then flip over to brown on the other side. Remove fish to a warmed platter. Wipe out the pan, add the butter and cook just until it begins to brown, really just begins. Take off the heat, add some parsley and capers if using them. Pour over the fillets, and sprinkle on some more parsley. Yummy I want more!