Chop the parsley finely. Salt and pepper the soles inside and outside.

Quickly roll them in flour and tap to remove excess flour.

In 2 large frying pans, heat a third of the butter with the oil until the butter browns a little.

Fry 2 soles at the same time in two separate pans until golden, 5 minutes on each side, starting with the white skin side first. Keep basting with the butter.

Once the soles are cooked, place them in a serving dish, pour the lemon juice over them and sprinkle with parsley.

Melt the rest of the butter in a frying pan and, once it turns brown, pour it over the soles.