Instructions: 1) Season fillets with salt and pepper. Dust fillets in flour and shake off excess.

2. For each fillet, heat 1 tablespoon of butter in a large skillet. When foam subsides, saute whiting 2 - 3 minutes on one side until brown.

3. Carefully turn and brown on other side 2 - 3 minutes. Remove to a serving plate and keep warm, while cooking remaining fish.

4. Place remaining butter in a skillet. When butter foams, add minced shallot, parsley and lemon juice. Pour over fish and serve.

Suggested Wine: Pinot Grigio, Chenin Blanc

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