Fillet of Sole with Lemon-Wine Pan Sauce / Jill Silverman Hough

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt, or more to taste
• 1/4 teaspoon ground white pepper, or more to taste
• 1 to 2 tablespoons canola or other neutral-flavored oil, divided
• 12 ounces sole fillets
• 1/2 cup Sauvignon Blanc or other dry white wine
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into 10 or 12 pieces
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
• 1 teaspoon chopped fresh parsley