Untested - Sole Meunière

This seems like the most reasonable base for the recipe.
4 filets of sole, about 4 ounces each

1/2 cup flour

4 + 2 tablespoons butter divided

juice and zest of three lemons

about 1/2 to 3/4 cup fresh parsley, minced

additional lemon, to serve

Salt and cracked pepper, to taste

1. Dredge the filets in flour until well-coated.
2. Heat 4 tablespoons butter in a skillet over a medium flame until the butter begins to foam and brown.
3. Reduce heat to medium-low, then place the floured filets of sole into the hot butter and fry on each side about two minutes.
4. Remove the fish from the skillet and plate them.
5. Heat additional two tablespoons butter in the skillet until melted, then add lemon zest, lemon juice and minced parsley to the skillet whisking together to combine for about one minute.
6. Pour sauce over the fish, season with salt and pepper and garnish with lemon wedges.