Instructions

1. Pat fish fillets dry with paper towels.
2. Season fillets with salt and pepper on both sides.
3. Dredge fillets in flour, shaking off excess.
4. Heat 75g butter in a large skillet over medium-high heat.
5. When butter is foaming, carefully place fillets in pan.
6. Cook for 2-3 minutes per side until golden and cooked through.
7. Transfer fillets to serving plate.
8. Wipe skillet clean, add remaining 75g butter.
9. Heat until butter is nut-brown and fragrant (about 2 minutes).
10. Pour brown butter over fillets.
11. Squeeze fresh lemon juice over fish.
12. Garnish with chopped parsley and serve immediately.