Preparation time: 10 minutes Cooking time: 6 minutes Serves 4

Ingredients
1 pound skinless sole or orange roughy fillets, ½ inch thick
all-purpose flour
2 eggs
¼ cup parsley, finely chopped
fresh ground pepper
¼ cup grated parmesan cheese
¼ cup sambuca or Pernod
¼ cup butter
lemon wedges
parsley springs

Directions

1. Rinse fish fillets and dust lightly with flour.
2. Coat flour-dusted fish with egg mixture; chopped parsley, pepper, parmesan and sambuca.
3. In a large skillet melt butter over medium heat. Pan-fry sole in a single layer until golden brown and fish flakes easily.
4. Drain fish on paper towels. Serve with lemon wedges and parsley springs.