Skin the fillets and pass them through seasoned flour.
Shallow fry them in hot oil to a golden colour starting with the flesh side down and turning once only.
Drain and place on a serving dish, keep hot. Squeeze a little lemon juice over the fillets and place a peeled lemon slice on each portion.
Heat the butter in a clean pan until nut brown, add a little lemon juice and pour over the fish. Garnish with chopped parsley and serve.
Suitable fish are plaice, sole, cod and turbot.
This method is also suitable for cooking trout. In which case remove the gill membranes and eyes. Remove the scales and fins and clean out the entrails through the gill slits. Make three incisions on each side and proceed as shown in Stages 2-5 above.