Wash the sole and dry off the excess moisture. Season both sides with salt and pepper and then coat generously in flour.
Heat a frying pan and add the olive oil and butter. Once the butter has melted, pan-fry Step 1, skin side down on medium heat. When the edges have browned, flip over.
Once both sides have crisply browned, arrange on a plate.
Without washing the frying pan, add the ※ butter. When the butter has melted, add the ※ lemon juice and bring it to a boil. Pour over the sole.
If you use a lot of sauce, the refreshing taste will remain until the very last bite.
Story Behind this Recipe
I saw someone prepare some whitefish with a lemon sauce on TV. I got rid of the sweetness of that sauce to make this simple variation.
Covering the sole with a lot of flour will make them crispier when fried. It will also help the sauce stay coated on the fish. The tartness of this sauce is quite strong. If you don't like that, you can try to use 2 tablespoons of lemon juice instead.