1/3 c. flour
1/4 tsp. pepper, freshly ground
1 1/2 lbs. sole fillets
6 tbsp. butter
1 tbsp. oil
2 tbsp. lemon juice
1 1/2 tbsp. parsley, minced

Preheat oven to 225 degrees. Put in an ovenproof platter. Combine the flour and pepper, spread it on wax paper, and drag each of the fillets through it so they are well coated. Shake off excess flour. In a large skillet, heat 3 tablespoons of the butter with the oil. Without crowding, put some of the fillets in the skillet and pan fry over medium heat until golden. Unless they are unusually thick, this should take 1 to 2 minutes on each side. Transfer to the warm platter and cook the rest of the fillets, adding the remaining butter as needed. When all the fish is cooked, turn the heat to high, stir in the lemon juice and cook for a few seconds. Add the parsley, stir and drizzle over the filets. Yields 4 servings.