Clean the fish, wash them and let them stilar. Salpimient to taste, then pass them by flour. In a pan, the butter melt and cold the fish about 5 minutes on each side. Then put them in a source to take to the table, previously heated, bend them with lemon juice and sprinkle chopped parsley.
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| Ingredients to make butter sole: |
| 4 sole 2 tablespoon (s) Perejil Picado fine 1/8 kg butter 1 lemon (s) flour salt and pepper |
