Sole Fish in Milk Sauce
Fish prep time
(4 tbsp) Butter
Pat dry the clean fishes, then season with salt and ground black pepper, then coat them well in flour on both sides.
Melt the butter in a large pan at medium heat, then sautè the fishes for a couple of minutes on each side, until golden brown.
Pour the milk and lemon juice in the pan and let it reduce for about 4-5 minutes, until it gets a creamy consistency.
Season again with salt and black pepper to taste.
Serve with freshly minced parsley on top.
I served the fish with boiled potatoes and string beans, seasoned with olive oil and minced garlic.