Season 6 tablespoons of all-purpose flour with salt and pepper in a shallow bowl. Coat 4 skin-on sole fillets (about 140g each) and shake off the excess.
Heat 3 tablespoons of light olive oil in a large frying pan. Fry the fish skin side down for 2 minutes, then turn and cook for 1-2 minutes, until golden. Transfer to a warm plate and season.
Wipe out the pan. Heat 85g of unsalted butter until it melts and turns light brown. Stir in the juice of 1 lemon, return the fish, and spoon the butter over it.
