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Preshana’s Pan Fried Sole Fish With Lemon-Butter Sauce

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I marinated the langoustines with salt, pepper and garlic and fried in lemon butter sauce too.

This is a pretty basic recipe but it is just delicious!
You can use lemon pepper in place of black pepper.
4 sole fillets
1⁄4 cup flour
1⁄2 teaspoon seasoning salt (or use white salt, or to taste)
1⁄4 teaspoon black pepper (or to taste)
4 cloves garlic
4 tablespoons butter
fresh lemon juice from 1 lemon
2 tablespoons chopped fresh parsley

Mix the flour with seasoned salt and pepper in a shallow dish.
Rub crushed garlic over sole fillets
Dredge the fish fillets in the flour mixture.
Heat a large heavy based frying pan over high heat.
Add in about 2 tablespoons butter to the hot pan
Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
Add in the remaining 2 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
Season the sauce with salt and pepper.
Pour the warm sauce over the fish.
Serve immediately.

Prepared, tried and tested by:  Preshana Singh‎

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