Classic Sole Meunière

Each day, I'll post one of the dishes I cooked for Mother's Day since putting all the recipes in one post may be too overwhelming.

This is the fish dish, the classic sole meunière. I slightly adapted it from Epicurious, changing the portion size and cutting out most of the butter.

What you'll need:
Fish:

• 1/2 cup all purpose flour
• 2 sole fillets (which is enough for 4 people when used in a menu and not as a main course)
  
• Salt and pepper
• 2 tablespoons vegetable oil or canola oil

Sauce:

• small slice of unsalted butter; enough to cover the sauce pan when melted.
  
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice

What to do:
Fish:
1. Rinse and dry fish. Sprinkle both sides with salt and pepper. Then, dredge fish on both sides with flour. Remember to shake off excess.
2. Heat oil on medium-heat until the oil is hot. Add fish and cook until golden brown on bottom (about 2-3 minutes). Turn over fish and cook until the center is opaque.
3. Plate and drizzle with sauce.
Sauce:
1. Place skillet over medium-high heat. Add butter and cook until golden.
2. Remove from heat. Stir in parsley and lemon juice. Spoon sauce over fish.