Sole Mauniere

 

This is a classic French dish and very easy to prepare .

4 skinless,boneless white fish (sole,tilapia,cod,catfish)

4T. melted butter

1/3c. all purpose flour

salt and pepper to taste

1 small lemon juice,chopped parsley (opt.),zest of one lemon

Using a paper towels pat fish to dry and season with salt and pepper on both sides.Dredge fish in flour and allow to rest on a plate for 5-6  minutes.Add the melted butter on a non stick frying pan until the butter start to brown, lower heat to medium low and fry fish 2 minutes on both sides. Add lemon juice and lemon zest and chopped parsley to finish the dish.