Ina's Easy Sole Meuniere

This Ina recipe is from her cookbook "Back to Basics," another Christmas present (this one from my lovely sister-in-law, Katie - everyone seems to know the way to my heart). It's easy enough that I'm going to teach it to my novice-cook friend Alice, and it's so rich and tart and great. It serves two, but with some hearty sides it can serve four.

Ingredients:
1/2 cup flour
Kosher salt and black pepper
4 fresh sole fillets, 3-4 oz each
1 tsp lemon zest
6 tbsp freshly squeezed lemon juice
1 tbsp fresh parsley
6 tbsp butter

Directions:
Preheat oven to 200 and have 2 heat-proof plates ready.

Combine flour, 2 tsp salt, and 1 tsp pepper in a large shallow plate. Pat fillets fry with paper towels and sprinkle one side with salt. Heat 3 tbsp of butter in a large saute pan over medium heat until it begins to brown. Dredge two sole fillets in the flour and place them in the hot butter.

Lower the head to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 tsp of the lemon zest and 3 tbsp of the lemon juice to the pan.

Carefully put the fish fillets n the oven proof plates and pour the sauce over them. Keep the fillets warm in the oven while you repeat the process with remaining 2 fillets. When they're done, and add the cooked fillets to the plates in the oven. Sprinkle with parsley, salt, and pepper and serve immediately.