Fillets of Soles, Parisian Style

Place the fillets of a pair of soles in a saucepan with a finely-chopped onion
and one tablespoonful of chopped parsley ; cover them with butter that has been
melted, seasoning with salt and pepper. Toss the soles about over a moderate fire
till cooked, taking care not to allow them to burn. When done arrange the fillets
on a hot dish, pour over some Italian sauce and garnish with lemon and parsley.