Sole meunière

1. Pat the soles dry with paper towel and season with salt and pepper.

2. Scatter flour on a plate and dredge the fish thinly on both sides, shaking off the excess.

3. Fry in hot butter for 3-4 minutes per side until golden and crisp – spooning the butter over the fish as it cooks.

4. Lift the fish onto a warmed plate.

5. Continue cooking the remaining butter until it turns nutty and golden brown (beurre noisette), then squeeze in the lemon juice.

6. Pour the browned butter-and-lemon sauce over the fish and scatter generously with fresh parsley.

Tip: "Meunière" (miller's wife) refers to the flouring – it gives the thin, crisp crust. Do not burn the butter: as soon as it smells nutty, add the lemon at once. Steamed potatoes make it complete.