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Lemon Juice (Wash and dry sole remove skin)

Wash and dry sole, remove skin, trim head, tail, and fins. Make an incision down centre, raising top fillets without removing them. Cut the bone down sides and top and bottom, being careful not to cut fillet underneath. This enables the bone to be removed easily after cooking.

Thoroughly dry the fish in the seasoning, then carefully egg and crumb it, pressing the crumbs well on, and roll back the loosened fillets. Fry in hot fat for three to four minutes, drain. Carefully remove bone, and fill the cavity with pats of Maître d'Hôtel butter and the fried parsley.

Garnish with lemon. Dish on paper.