Wash the soles under cool running tap water and dry them on a kitchen towel.
Season with salt and pepper and put flour on both sides of the soles. Tap them gently to remove the excess of flour.
In a frying pan melt the butter and cook the soles over medium heat.
Serve the soles in plates and pour what's left of butter on top of them. Splash them of lemon and dust with parsley.