Sole Meuniere - cooking recipe

Ingredients

plain flour (enough to coat the fish)
2 fillets of sole (about 300g, skinned and cleaned)
40 g unsalted butter
2 tablespoons sunflower oil
fine sea salt
1/2 freshly squeezed lemon, juice of
To serve
flat leaf parsley, finely chopped
1/2 lemon, thinly sliced

Preparation

Put some flour on a large place, add the fish, cover with the flour on both sides and shake off the excess.
Reserve 2 TBs of the butter. Heat the oil and remaining butter over medium high heat in a nonstick frying pan large enough to hold both fish side by side. When it sizzles, add the sole and cook for about 3 minutes. Turn them over and cook on the other side for 3 minutes. Sprinkle the first side with salt while the second side is cooking.
When the fish is cooked through, transfer to warmed dinner plates and season the second side.
Return the frying pan to the heat, add the remaining 2 TBS butter and melt over high heat. When it begins to sizzle, lower the heat and add the lemon juice. Cook, scraping the pan for about 10 seconds; do not let the butter burn. Pour this sauce over the fish and sprinkle with parsley. Serve immediately with sliced lemon.