This is a classic way to prepare white flat fish, dredged in flour, cooked in butter, served with a brown butter sauce with lemon and parsley. Simple and flavorful.
- Heat clarified butter in a heavy skillet on medium heat.
- While buter warms, season fish lightly and dredge in flour. Shake off excess.
- Add the fish to the skillet, skin side up, 2-3 minutes.Turn over and cook for a further 2-3 minutes.
- Remove fish from the pan and place on serving plate.
- Squeeze in the lemon on top of the fish and sprinkle the chopped parsley.
- Heat a little raw butter in the skillet until it becomes light brown.
- Pour over the fish and serve straight away.
This method is good for sole - lemon sole, Dover sole - plaice and other flat fish or white fish fillets.
Small flat fish, clean, can be cooked whole.