Skin and fillet the fish as above, then butter a sauté-pan and lay the
fillets in it, season with a little pepper, salt, chopped parsley, and
lemon juice; place them on a slow fire five minutes, turn them and put
them again on the fire till done, dress them round on a dish without a
napkin, and finish the sauce as for fillets of soles à la maître d’hôtel
(No. 264), and pour over the fillets.