Combine parsley, shallot and garlic, set aside.
Dredge sole in flour and shake off excess. Season with salt and pepper.
Heat 1 tablespoon oil in a heavy 9-inch skillet over medium heat; sauté 2 fillets at a time, about 2 to 3 minutes on each side. Remove from skillet and keep warm; heat remaining oil and repeat with remaining sole.
Pour oil out of pan and add butter. Add parsley mixture and cook, stirring for 1 minute; add lemon juice and heat through, 30 seconds to 1 minute. Garnish sole with sauce.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 287 (62%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 85.9mg||26 %|
|Sodium 194.4mg||7 %|
|Potassium 676.2mg||18 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11g|
|Protein 32.1g||46 %|
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Calories per serving: 462
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