• 1  pound sole fillets
• 5  tablespoons butter or margarine
• 2  teaspoons finely shredded tangerine peel
• ^1/₂ cup tangerine juice
• 1  teaspoon lemon juice
• 1  tablespoon finely chopped parsley
• 1  tablespoon finely chopped green onion
• 1  bay leaf
• 1  tangerine, peeled, sectioned, and seeds removed
• 3  tablespoons flour
• ^1/₂ teaspoon salt
• ^1/₈ teaspoon ground black pepper
• 3  tablespoons butter or margarine
• Parsley

1. Thaw fish if frozen.
2. Combine 5 tablespoons butter, tangerine peel and juice, lemon juice, 1 tablespoon parsley, green onion, and bay leaf in a saucepan. Bring to boiling and simmer over low heat until slightly thickened, stirring occasionally. Remove from heat; remove bay leaf and mix in tangerine sections. Keep sauce hot.
3. Mix flour, salt, and pepper; coat fish fillets. Heat 3 tablespoons butter in a skillet. Add fillets and fry until both sides are browned and fish flakes easily when tested with a fork.
4. Arrange fish on a hot platter and pour the hot sauce over it. Garnish with parsley.

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