Ingredients

fish fillets, 4-6oz. 2 ea

Flour for dredging as needed

Clarified butter as needed

Whole Butter 2 tbsp

Lemon 1/2 ea

Parsley, chopped 1 tbsp

Preparation

  1. Season the fillets with salt and pepper. Heat a thin layer of clarified butter in a saute pan. Dry the fillets and dredge in flour, shaking of the excess.

  2. Saute the fish over fairly high heat. Turn and finish cooking. Remove the fish from the pan and keep warm.

  3. Add the whole butter, let it heat until it turns golden then immediately add the lemon and chopped parsley. Pour over the fish and serve.