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1/4 cup lemon juice
1 tsp chopped parsley
1/2 stick butter
Pat fillet dry with paper towels. Dredge in seasoned flour on both sides and shake off excess. Place in a hot saute pan and cook on med-high heat for 2-3 minutes on each side, browning but not burning the fillet.
When fish is done, remove to a plate. In a separate pan, add butter and cook over medium heat, stirring frequently just until browned (beurre noisette). Pour lemon juice over fillet and sprinkle with parsley. Pour the sizzling butter over the fillet. It will bubble up and sizzle. Serve!