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.