Ingredients: -
Lemon Butter Sauce:-
60g unsalted butter cut into pieces, 
1 Tbsp fresh lemon juice, 
Salt and finely ground pepper,
Pan Fried Fish: -
2 x thin white fish fillets (120-150g), skinless boneless, 
Salt and pepper, 
2 Tbsp white flour, 
2 Tbsp oil, 
Serving: -
Lemon wedges, 
Finely chopped parsley, optional,
METHOD: -
Lemon Butter Sauce: -
Place the butter in a saucepan or small skillet over medium heat.
Melt butter then leave on the stove, whisking / stirring every now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl.
Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
Set aside - it will stay pourable for 20 - 30 minutes.
Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Turn and repeat. Shake excess flour off well.
Crispy Pan-Fried Fish: -
Heat oil in a nonstick pan over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
Remove immediately onto serving plates. Drizzle each with about 1 Tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side.