This might sound like a fancy French recipe, but it is an extremely simple dish to cook, and relies more on good ingredients than intricate techniques. Who knows if the dish was indeed first cooked by a
Season the fish with salt, dip in the milk, then in the flour, coating them well. Season lightly with pepper. Have the butter melted and hot, but not burning, in a frying pan, and fry the fish on both sides until done to your liking.
The sole on heated plates with the butter poured over it, some chopped herbs and the lemon.
This is not an easy dish to cook for more than two people unless you have several frying pans, an otherwise unoccupied stove top, and some help in the kitchen for dishing up.
© 2000 Frances Bissell. All rights reserved.