Pan-Fried Sole with Lemon-Butter Sauce

Fried in butter. Need I say more?

8 Sole fillets
1/2 c flour
1/2 tsp salt (or seasoning salt)
1/4 tsp black pepper
7 tbsp butter
1/4 c fresh lemon juice
2 tbsp fresh chopped parsley

Mix the flour with salt and pepper in a shallow dish (or use a plastic bag). Dredge the fillets in the flour mixture. Heat a large skillet on high heat and add 3 tbsp butter when the pan is hot. Saute the fillets in two batches, two minutes on each side or until cooked through. Transfer to a plate to keep warm.

Add remaining 4 tbsp butter to pan and cook until golden brown. Add lemon juice, bring to a boil. Season the sauce with salt and pepper to taste. Drizzle warm sauce over cooked fish and sprinkle with parsley. Serve immediately.