Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces 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.
ready in about 15 minutes;
serves 2
You might need to buy:
- Fish
- unbleached all-purpose flour
- Table salt and ground black pepper
- vegetable oil
- unsalted butter
- Browned Butter
- chopped fresh parsley leaves
- lemon juice from 1 lemon