Sanddabs Meunière

Sanddab Fillets
Salt and pepper for seasoning fillets, and for seasoning sauce
Flour for dredging
Oil for frying
Chopped onions and fresh parsley
Fresh lemon halves for sauce, plus wedges for plating
Pats of whole butter

Salt and pepper fillets on both sides. Dredge in flour lightly; shake to remove excess flour. Place in lightly oiled pan, presentation side down first. Cook until browned, turn over and continue cooking other side until done. Remove to plates. Continue with rest of sanddabs. In same pan fish was cooked, place per serving in pan: a handful of chopped onions, handful of chopped parsley and 2 Tbsp of whole butter. Cook over medium heat until onions are lightly browned and butter has a rich hue to it. Immediately remove from heat and taking care not to splatter, squeeze 1/2 a lemon into the pan per portion. Immediately divide between servings and pour over sand dabs. Serve immediately.

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