Fresh sole is pan-fried in clarified butter until golden and finished with slivered almonds, parsley and fresh lemon juice.
To prepare your mise en place, gather the butter and almonds. Cut the lemon in half, chop the parsley and set everything aside.
Place the flour into a shallow bowl and season it generously with salt and pepper. Don’t be afraid of adding a fair amount of seasoning, as most of it will be left behind.
Place the milk into a separate shallow bowl and gather the fish.
To cook the fish, heat the butter in a large skillet over medium-high heat until it is hot and foaming.
Dip the sole first in the milk and then dredge it in the flour mixture. Shake off the excess and lay it in the skillet. Turn the heat to medium-low and cook for about 2-3 minutes per side. Gently flip the fish over and cook until done.
Transfer the fish to a serving plate and squeeze with lemon juice to taste.
To finish the dish, toss the almonds in the hot butter to warm them through. Then add the parsley, but be careful as it may splatter. Pour the almond, parsley and butter mixture over the fish and serve immediately.
You can also use less butter and fry the fish in a non-stick pan; however, you may not achieve a nice, golden color.