Yellowtail Flounder a la Meuniere

About 2 cups all-purpose flour
4 yellowtail fillets
6 tablespoons unsalted butter
about 2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley

Coat a rimmed baking sheet with the flour in an even layer. Gently dredge the fillets in the flour and carefully shake off any excess.

Heat a large frying pan to medium-high and melt the butter. Place the fillets in the pan (do not crowd the pan, you may have to cook in batches) and cook about 2/3 of the way through on one side. Carefully turn and cook on the other side. Reserve fillets on a serving plate or warm oven.

Add the lemon juice to the pan and whisk to combine. As the butter browns and releases a nut-like aroma, add the chopped parsley. Adjust seasoning. Spoon the browned butter over the fillets. Serve immediately.