2 flounder fillets, 4 to 5 cz ea.
4 Tbs. butter
juice from 1/2 lemon
1 Tbs. parsley, chopped
salt and pepper
Coat fish with flour, shake off excess. Heat 2 Tbs. Butter in saute pan, saute fish turning once. Set fish aside, wipe pan clean. Heat remaining butter, add lemon juice, parsley and seasonings. Cook until foaming, pour over fish and sprinkle with extra parsley for garnish.