Recipe:
First clean the sole, remove the skin, gills and entrails, then rinse them under running water. Now cook them in a non-stick frying pan, add a garlic beak. Add the juice of half a lemon in the pan and the parsley stalks which you will then remove and replace with the chopped parsley leaves. Add salt and pepper and half a glass of water. At the end of cooking, add the olives that need to be heated without cooking. Finally serve with a drop of oil.
