Sole meunière

Method

1. 1 Pat the flounder thoroughly dry, then rub salt and pepper on both sides.
2. 2 Roll the fish in flour, tapping gently to remove excess flour.
3. 3 Heat butter in a pan until it bubbles, then sear the fish for 4 minutes on each side.
4. 4 Remove the fish from the pan and place it on a plate. Add the remaining butter to the pan and heat for 2 minutes until it turns a light brown color.
5. 5 Squeeze lemon juice onto the butter, sprinkle with chopped parsley, then pour over the fish and serve immediately.