Rinse fish thoroughly in cold water; pat dry. Rub fish with salt and pepper; dredge in flour.
Melt 1/2 cup butter in a large skillet over medium heat. Add fish; sauté 8 minutes on each side or until fish flakes easily when tested with a fork. Transfer fish to a warm serving platter; sprinkle with lemon juice and chopped parsley. Set aside, and keep warm.
Brown remaining butter in a small saucepan; pour over fish. Garnish with lemon wedges, and serve immediately.