Untested - Lemon Sole

Two 4 oz skinless sole or flounder fillets

Salt and black pepper

1/4 cup flour

1 + 3 tablespoons butter

2 tablespoons lemon juice

2 teaspoons water

1 tsp flat-leaf parsley, minced

1 tsp fresh thyme, minced

1. Preheat a non-stick skillets over medium-low heat for a few minutes.
2. Meanwhile wash, and completely dry the fillets with paper towel. Season with salt and pepper. If the fillets taper down to a very thin tail, fold the tail back to make a more uniformly shaped fillet.
3. Dredge the fillets in the flour and shake off any excess.
4. Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add fillets to the pan, rounded-side down.
5. Gently shake the pan occasionally, until the fish is golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let them finish cooking in the residual heat of the pan, about 2 minutes more. Transfer the fillets to warm plates and keep them warm.
6. Add the lemon juice and water to the pan. While moving the skillet in a circular motion, gradually add the remaining 3 tablespoons of butter, until it's melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.