1/2 c flour
4 sole fillets or flounder fillets, each 5 – 6 oz and 3/8″ thick, patted dry with paper towels
salt and ground black pepper to taste
2 T vegetable oil, divided
2 T unsalted butter, cut into 2 pieces, divided
Adjust oven rack to lower-middle position, set 4 heatproof dinner plates on rack, and heat oven to 200 F. Place flour in large baking dish. Season both sides of each fillet generously with salt and pepper; let stand until fillets are glistening with moisture, about 5 min. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet. Heat 1 T oil in 12″ nonstick skillet over high heat until shimmering, then add 1 T butter and swirl to coat pan bottom; when foaming subsides, carefully place 2 fillets in skillet, bone-side down. Immediately reduce heat to medium-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 min. Using 2 spatulas, gently flip fillets and cook on second side until thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 min longer. Transfer fillets, one to each heated dinner plate, keeping bone- side up, and return plates to oven. Wipe out skillet and repeat with remaining 1 T each oil and butter and remaining fish fillets. Remove plates from oven and sprinkle fillets with parsley. Add lemon juice to browned butter and season to taste with salt; spoon sauce over fish and serve immediately with lemon wedges. Serves 4 – 6. Note: Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 oz because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.
4 T unsalted butter, cut into 4 pieces
1 T chopped fresh parsley leaves
1 1/2 T lemon juice from 1 lemon
1 lemon, cut in wedges for serving
Heat butter in 10″ skillet over medium-high heat until butter melts, 1 – 1 1/2 min. Continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 – 1 1/2 min; remove skillet from heat.