Finely chop the parsley. Melt a large knob of butter in a frying pan. Coat the sole in flour and shake off the excess. Fry the fish for around 2-3 minutes on each side. Season well with salt and pepper.
Remove the fish from the pan, deglaze the pan with a little lemon juice and add the parsley.
Pour this over the sole and serve with fresh salad, boiled new potatoes and tartar sauce.
Mild and fresh! Tartar sauce is the perfect partner for fish, seafood and even red meat.
Ingredients: Sunflower oil, egg yolks, mustard (vinegar, water, mustard seeds, salt, spices), vinegar, pickles, salt, capers, parsley (0.2%), garlic, pepper, natural flavor spices and aromatics.
|Total Fat||80 g|
|Saturated Fat||10,2 g|