Combine flour with salt & pepper.

Combine softened butter with minced sage. Place in a small plastic container and refrigerate.

Rinse the fish under cold water and pat dry. Cut a few diagonal slashes along each side of the fish. Dredge fish in seasoned flour until coated.

Heat 2 Tbs butter in a large heavy frying pan until it begins to bubble. Insert the whole sage leaves in the cavity of the fish and cook for about 5 minutes per side or until golden.

Place a pat of the prepared sage butter on each fish and garnish with slices of lemon and parsley.