Instructions: * Note: Use flatfish such as Dover sole, gray sole, or flounder.

Make a small incision in the skin by the base of the tail, and gently but firmly pull the skin right off. (Note: If you arent able to obtain Dover sole, another type will suffice, but youll only be able to remove the scales rather than the whole skin.) Season fish with salt and pepper. Place flour in a shallow dish. Dredge fish with flour. Tap to remove excess.

Heat clarified butter in two large saute pans over high heat. Add fish, top-side down, and cook over medium-high heat until golden brown, 3 to 4 minutes per side. Serve whole, or fillet. Transfer to a platter.

Sprinkle fish with lemon juice. Discard butter in pan, and wipe clean with a paper towel. Add whole butter to pan, and cook over medium heat until melted and just beginning to brown. Pour over fish, sprinkle with parsley, and serve immediately.

This recipe yields 4 servings.

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