Instructions

• Pat the sole fillets dry and season with salt and pepper.
  
• Lightly coat each fillet in flour and shake off the excess.
  
• Heat 2 tbsp butter and the olive oil in a large skillet over medium-high heat.
  
• Cook the fish for 2-3 minutes per side, or until golden and flaky.
  
• Transfer the fish to serving plates.
  
• Add the remaining butter to the skillet and cook until lightly browned.
  
• Stir in the lemon juice and parsley.
  
• Spoon the sauce over the fish.
  
• Serve immediately with lemon wedges.