Add the Butter to a heavy saucepan and cook on medium-high heat until the butter melts and browns. The butter will begin to brown (that is ok). Remove from heat and let sit.

In a bowl, mix together the flour, salt and pepper. Coat your fillets in a lemon juice and dip the fish fillets into the mix so that each side is completely covered. If you don't want to use lemon juice, you can use milk. We just use lemon because Christina can't do dairy and it tends to make the fish just a tad lighter.

While covering the fish in flour, add oil to a large skillet, tilting the skillet to coat the bottom. Pre-heat the skillet to high heat and let heat up for 3-4 minutes until the oil begins to smoke. Place the fish in the skillet and be careful. Cook for 3-4 minutes undisturbed on high heat until the bottom side begins browning. Gently shake the skillet to spread the oils and then use a spatula to flip your fish to the opposing side. Cook for another 3-4 minutes until the bottom is browned and crispy.

Remove your fillets and drizzle your lemon juice on top of the fish. Scatter your parsley and top with a generous drizzling of brown butter. Enjoy immediately!