FISH MEUNIERE

Fish:

1/4 cup flour
2 white fish fillets, patted dry, 5-6 ounces each, 3/8 inch thick
salt and pepper
1 tbls oil
1 tbls butter

Browned Butter:

2 tbls butter
1 tbls parsley
juice from 1 lemon

Season both sides of fish with salt and pepper, let sit for 5 minutes.  Coat both sides with flour and shake off excess.   Heat oil in large nonstick pan.  Add butter, and when foaming subsides, place fish in skillet.  Cook until edges are opaque and bottom is browned, maybe 3 minutes.  Carefully flip and cook couple more minutes.

Meanwhile, melt butter over medium high heat, couple minutes.  Swirling constantly, cook until butter is golden brown and has a nutty aroma (couple minutes longer).  Add lemon juice, salt, and parsley.  Spoon over cooked fish.