Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.

ready in about 15 minutes; serves 2
You might need to buy:
  • chopped fresh parsley leaves
  • Browned Butter
  • unsalted butter
  • vegetable oil
  • Table salt and ground black pepper
  • unbleached all-purpose flour
  • Fish
  • lemon juice from 1 lemon