Preparation:
Season fillets with salt and pepper, dust with flour, saute quickly in half of the clarified butter. This should not take more than 3 to 4 minutes. In a small skillet heat remainder of the butter until it turns light brown, add the lemon chunks, and stir. When fish is done, remove to warm serving platter, spoon hot brown butter and lemon over it, sprinkle with parsley and serve. |
