Yield: 6 servings
Ingredients:
1/2 cup all-purpose flour
64-ounce skinless, boneless sole or other thin fish fillets, patted dry
Kosher salt, to taste
Freshly ground white or black pepper, to taste
4 tablespoons clarified butter
4 tablespoons unsalted butter, diced, at room temperature
3 tablespoons minced parsley
1 lemon, cut into wedges, for serving
Directions:
- Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
- Place flour on a large, shallow plate.
- Season both sides of fish fillets with salt and pepper to taste.
- Dredge fish in flour, shaking off excess.
- In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling.
- Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm.
- Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets.
- Wipe out the skillet.
- Arrange the fish on a warm serving platter.
- Top with parsley.
- In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets.
- Serve immediately, with lemon wedges on the side.