Exotic French Night-Time Sole Meunière

Instructions:

1. Pat the fish dry and season both sides with salt and pepper.
2. Dredge the fish in flour, shaking off the excess.
3. In a large, heavy skillet, melt half of the butter over medium-high heat. Add the fish and cook for about 3 minutes per side, until golden and crispy.
4. Transfer the fish to a warmed platter and cover to keep warm.
5. In the same skillet, add the remaining butter and cook until it turns a nutty brown color. Be careful not to burn it. Squeeze in the juice of the lemon.
6. Pour the brown butter over the fish. Garnish with fresh parsley before serving.