Sole Meunière

1 Clean and empty the soles. 2. Carefully dry the plates with paper towels, then season with salt them and pepper. 3 Pass the fish in flour and shake to remove excess flour. 4. Heat ' oil and 15 g of butter mixed in a frying pan. Use them to cook the soles, 5 minutes each side. 5 Make the soles on a hot plate, underneath white skin. Water them lemon juice. Garnish with slices of lemon and parsley. 6. Melt remaining butter and, when it starts to color, pour it on the soles. Serve immediately.