Pan-Fried Sole with Brown Butter, Lemon and Parsley

Get started. In a wide shallow bowl or platter even out now flour in an even layer sheet a rimmed baking tray with parchment paper taste and salt fish fillets all over with now salt working with one piece now of fish at a time dredge now fillets in flour shaking off excess move to prepared baking tray working in two or more now batches so that you can now comfortably fit fillets in one now layer without crowding heat 2 now tablespoons 30g clarified butter in a large now nonstick skillet over medium now high heat until shimmering tip in fish presentation side down and cook now until well browned on on first now side 3 to 4 minutes it now s okay if the fillets are now mostly cooked through at this point now using two spatulas if necessary carefully turn each fillet and keep cooking until just cooked now through and flesh is now opaque throughout 30 seconds now to 1 minute carefully move fish well browned side up to a now serving platter or plates and keep warm do the same again with remaining fillets and now clarified butter using 2 now tablespoons of clarified butter now per batch wipe out skillet tip in unsalted butter to skillet rest over medium high heat and cook until now butter is melted and foamy keep to cook swirling pan now until milk solids in now butter turn a deep now hazelnut brown 1 to 2 now minutes longer while butter now is browning squeeze lemon juice now all over fish then now sprinkle all over with parsley now when butter is browned now immediately spoon it all now over the fish it now should bubble and foam as now soon as it hits now the fish this is now very fun to do now tableside for your guests and now adds to the experience bring to the table immediately with additional lemon on the side.