1 lb. lemon or Dover sole
Italian bread crumbs
Handful of fresh parsley
1/2 tbsp. cooking oil
1 stick Hains soy butter
Juice of 4 lemons
1/2 lb. extra thin spaghetti
1 tbsp. Italian seasoning

Juice 4 fresh lemons. Put aside. Dredge fish fillet in bread crumbs. Brown 1/2 stick butter in frying pan. Boil 2 quarts of water with 1 teaspoon of salt and cooking oil for pasta. Add fish to butter. Brown on both sides until crispy. Drop pasta into boiling water. While pasta is cooking, after fish is browned; rinse frying pan and drop in the juice of lemons, add parsley and 1/4 stick butter and heat. When pasta is translucent, rinse, then add remaining butter and Italian seasoning and toss to mix. Pour lemon mixture over fish and enjoy.