Quantities of the recipe
4 fish fillets
1/2 cup flour
4 tablespoons butter
1/2 cup of lemon juice
1/2 teaspoon of salt
1/4 tsp. black pepper
1/2 teaspoon rods
1/2 cup chopped parsley
1 large lemon, sliced
Method of preparation
1. move the dish of service adapted to the size of thefish and sauce.
2. cut fish into two halves so thick width. It isimportant to be thin fillets mature quickly.
3. place the flour in a dish.
4. in a large saucepan, put the butter, put the skillet onmedium heat to melt and heat well.
5. place the slice of fish fillets in flour and stir forcoating layer abundant. Place pieces of fish directly intothe hot butter. Cover the rest full of Eggplant slices inthe pan. Wait a minute or two to become Goldgroundfish fillets. (Do not cover the fillets with the flourand you leave for a long time does not assume theexact thickness and not give a delicious taste after youapply the rest of the steps)
6. use a spatula invert metal large steaks on the other side the fish and wait to become Golden in color. Cookfillets lightly on both sides until the fish is cookedperfectly. Test of the maturity of the fish with a fork inthe center of the thickness of the slice, so easily fork infish teeth, fish had matured.
7. transfer fish to serving dish, slowly.
8. Add the lemon juice and the rest of the butter in apan, season with salt, pepper and hot pepper, andlemon juice Cook over medium heat to ahomogeneous and consistent sauce, you have. Add thelemon slices and cook for 1 minute.
9 place the lemon slices and sauce over pieces of fish inthe dish. Sprinkle with parsley and serve immediately.
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