Instructions

1. 1
   Thoroughly pat the fish fillets dry with paper towels.
2. 2
   Season both sides of the fish evenly with salt and pepper . Spread the flour onto a wide plate.
3. 3
   Gently dredge each fillet through the flour , shaking off any excess so only a very thin, translucent coating remains.
4. 4
   Melt 2 tablespoons of the butter in a wide, heavy skillet over medium-high heat.
5. 5
   Wait until the foam subsides and the butter is hot but not smoking.
6. 6
   Lay the fillets into the skillet.
7. 7
   Cook for 2 to 3 minutes per side, turning carefully with a fish spatula, until the crust is golden and the flesh flakes easily.
8. 8
   Transfer the cooked fish to a warm serving platter and scatter the fresh parsley over the top.
9. 9
   Wipe the skillet out quickly, add the remaining 2 tablespoons of butter , and heat until it foams and turns a nutty golden-brown color . Immediately stir in the lemon juice and pour this sizzling brown butter sauce directly over the fish.