Pan-Fried Sole with Lemon Garlic Butter

This sauce is also very good over a grilled (broiled) chicken breast or steak. You can make as much or as little of it as you need, but I try to have at least two generous tablespoons per serving. Your fishmonger should be able to skin the fish when he guts them (and you can use different fish, if you prefer). It’s best to decide beforehand how you are going to serve the sole — you can cook them ready-filleted, or cook them whole and serve with sauce spooned over and let everyone fillet the