Sole à la Meunière

Ingredients:

2 Dover sole fillets

salt and pepper

1/4 cup of gluten free flour

2 tbsp vegetable oil

50g butter

juice of one lemon

flat leaf parsley

Method:

1. Preheat the oven to 140C fan.

2. Dry the sole fillets and season both sides.  Dredge the fillets in the flour and shake off the excess.

3. Heat the oil in a large non-stick frying pan oven a medium-high heat.  When the oil smokes, add the fillets and cook for 3 mins on each side.  Transfer to a baking sheet and place in the warm oven.

4. Wipe the frying pan clean with a paper towel. Add the butter to the pan oven a medium heat.  It will melt, foam, subside, and then begin to bubble again and turn a nutty brown.  Add the lemon juice, parsley and a little salt and pepper.

5. Serve the fillets on warm plates with the sauce spooned over.