¼ cup all-purpose flour

2 (5- to 6-ounce) boneless, skinless sole or flounder fillets, ⅜

inch thick

Salt and pepper

2 tablespoons vegetable oil

3 tablespoons unsalted butter

2 teaspoons lemon juice

1 ½teaspoons minced fresh parsley

Lemon wedges

1. Adjust oven rack to lower-middle position, set 2 ovensafe

   dinner plates on rack, and heat oven to 200 degrees. Spread

   flour in shallow dish. Pat sole dry with paper towels and

   season generously with salt and pepper. Let sit until fillets

   are glistening with moisture, about 5 minutes. Working

   with 1 fillet at a time, dredge fillets in flour.

2. Heat oil in 12-inch nonstick skillet over high heat until

   shimmering, then add 1 tablespoon butter and swirl to

   coat skillet bottom. Lay fillets skinned side up in skillet.

   Immediately reduce heat to medium-high and cook,

   without moving fillets, until edges of fillets are opaque

   and bottom is golden brown, about 3 minutes. Using 2

   spatulas, gently flip fillets and cook until fish flakes apart

   when gently prodded with paring knife, about 2 minutes.

   Transfer fillets, one to each heated dinner plate, keeping

   skinned side down; return plates to oven.

3. Melt remaining 2 tablespoons butter in 8-inch skillet

over medium-high heat. Continue to cook, swirling skillet

constantly, until butter is golden brown and has nutty

aroma, about 2 minutes. Off heat, stir in lemon juice and

season with salt and pepper to taste. Using potholders

(plates will be hot), remove plates from oven. Spoon sauce

over fillets and sprinkle with parsley. Serve immediately

with lemon wedges.