3/4 pound sole filets flour, to coat
3 tablespoons butter
1 tablespoon lemon juice
2 tablespoons tarragon, chopped
salt and pepper, to taste tarragon sprigs, for garnish
Spread flour on wax paper, 1/2 cup at a time, as needed.
Dip each filet in the flour, both sides and shake off excess flour. Melt 2 tablespoons butter in a large skillet.
Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes. Turn and cook until fish flakes, about 3 minutes.
Season with salt and pepper. Remove to a platter. Lower heat and add remaining butter to skillet.
Stir in lemon juice and tarragon. Spoon over fish.
Garnish with tarragon sprigs.