If you have a grill pan, or contact grill/ indoor barbecue like the one shown previously, you can grill them, using my flour tip. Or you can cook them meunière style.
8 - Sauce meunière - Strain the remaing pan juices in to a small pan. You should have a beurre noisette by now. When hot add lemon juice and chopped parsley. It is now ready.
9 - Filletting you sole - I clamp the knife down on the side bones and ease them away, taking care to keep the skin in one piece. Then run the knife latterally through middle, on top of the bone. You can then remove the top two fillets (in one piece) using the knife as a palette knife, and put them to one side.
For more dishes from Venice see here: http://www.thecotswoldfoodyear.com/search/label/venice