Ingredients

Four 4-ounce skinless sole or flounder fillets
Kosher salt and freshly ground black pepper
Flour for dredging
5 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
1 teaspoon minced flat-leaf parsley leaves
1 teaspoon minced fresh thyme leaves

Directions

Preheat 2 medium non-stick skillets over
medium-low heat for 5 minutes.

Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper
towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the
tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the
fillets in the flour and shake off any excess.

Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming,
add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until
golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish
cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and
cover loosely with foil.

Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the
remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in
the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and
serve immediately.

Ingredients

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