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.
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