1 lb. sole fillets
Flour, seasoned with salt & pepper
1/4 c. butter
1 tbsp. chopped fresh parsley
Juice of 1/2 lemon
Garnish with fresh tarragon & lemon

Heat butter in pan until about to smoke (not discolored). Flour the sole fillets and saute, quickly on both sides and remove to serving platter. Add parsley and lemon juice to butter, then pour over fish. Garnish and serve.