Sole Meuniere

Directions

1. 1
   Season fillets generously with salt and pepper and dredge them in flour.
2. 2
   Place 2 large skillets over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil to each one.
3. 3
   When hot, add 2 fillets to each pan and cook, turning once, until the fish is golden and just cooked through, about 5 minutes.
4. 4
   Transfer fish to dinner plates and keep warm.
5. 5
   Return the pans to low heat and whisk 1 tablespoon of the remaining butter into each one.
6. 6
   Add 1 tablespoon of lemon juice and 1 tablespoon of parsley to each pan and cook for 30 seconds.
7. 7
   Spoon the sauce over the fillets and serve immediately with lemon wedges.