Filet of Sole Meuniere, Lentil Salad with Mustard and Tomatoes

• Place fish in a shallow dish or rimmed baking sheet. Season both sides of fish generously with coarse salt and freshly ground pepper. Add the flour to a separate shallow dish. Dredge fish on both sides with flour; shake off excess. You want each side to be nicely dusted/coated with the flour without it being clumpy. Set fish aside.
• Heat butter in large skillet over medium-high heat and swirl so the skillet is generously coated. When foam subsides, add fish and cook until golden brown on both sides, about 6 minutes. When you turn the fish, you may need to use 2 spatulas. Sole is very delicate and can fall apart when you turn it. To avoid this make sure the bottom of the fish is golden brown before turning it over. Set cooked fish aside on a separate platter and cover loosely with foil. This will keep the fish warm while you make the sauce. Pour off drippings from skillet; wipe with paper towels.

Sauce:

• After you have wiped the skillet clean, place it back on the stove over medium-high heat. Add butter and keep a watchful eye — when the butter starts to brown add lemon slices, and cook until heated through. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish and serve with lemon wedges on the side.