Instructions: Cut off dorsal and anal fins. Make a slit in the skin at the tail end of the dark skin side of the fish, and, using a towel for a better grip, pull the skin off. Sprinkle fish with about two tablespoons of milk on both sides. Season with salt and pepper. Dredge in a pan of flour, shake off excess. Let the fish dry on a rack for 10 minutes.

Clarify 8 tablespoons butter. Pour this clarified butter into a saute pan over medium to high heat. Add the fish, white skin side up. Check after 1 minute to make sure it is not sticking and cook three minutes on this side. Turn the fish over and cook the fish 3 more minutes. Then remove the fish to a serving plate, and wipe out the pan.

Add 1 tablespoon butter to pan and melt it. Pour foamy melted butter over fish. Sprinkle with chopped parsley and garnish the plate with lemon wedges and parsley sprigs.

This recipe yields 2 servings.

Suggested Wine: Chablis Premier Crus, Montee de Tonnerre - 1987

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.