6 sole fillets
½ cup flour
Sea salt and freshly ground black pepper
¼ cup avocado oil
4 T unsalted butter
2 t grated lemon zest
Juice of 1 lemon
2 T minced Italian parsley
Lemon wedges, for serving
Preheat oven to 225 degrees F and have a heatproof platter ready.
In a shallow bowl, add the flour and season generously with salt and pepper.
Pat the fish dry with paper towels and dredge in seasoned flour, shaking off excess.
In a large non-stick skillet, heat the oil over medium-high heat.
Fry 2 fillets at a time for about 2 minutes on each side.
Place on a platter and keep warm in the oven while frying the rest of the fillets.
Pour out any oil in the pan and carefully wipe out the pan with a paper towel.
Add the butter and melt over medium-low heat.
Add the lemon zest and lemon juice to the pan and heat through.
Pour over the fish, sprinkle with minced parsley and season to taste with salt and pepper.
Serve with lemon wedges.
Serves 2 to 4