Remove black skin from sole and then cut off tail and head. Measure butter
parsley finely. Season fish with salt and pepper and lightly coat in flour. Place 1/4 cup of fresh butter in a pan on a moderate heat and when hot add the fish
? cook 2 minutes on each side. Place parsley
towel ? dampen tea towel and ring out excess moisture. Place sole
(after filleting) onto a serving dish. Sprinkle with dampened parsley. Add the rest of the butter and lemon juice
to pan. Heat until just browned and pour over the fish. Serve immediately.