4 sole fillets, each 7-8 oz.
2 tbs. olive oil
6 tbs. flour
6 tbs. butter
1 pt. water
How to make the Filetti di Sogliola:
Pat-dry and lightly dust the fish fillets with flour. Melt 2 tbs. butter and olive oil in a skillet. When hot, add the sole and fry on both sides until golden brown.
Place the sole on a serving platter and discard any excess frying fat. Wipe pan clean and add the rest of the butter. When it has browned, add salt to taste and pour over sole. Serve.