Combine 1/2 cup flour, salt, and pepper; dredge fish in flour mixture. Brown in clarified butter in a large skillet until fish flakes easily when tested with a fork. Remove fish to a warm serving platter; set aside. Reserve butter in skillet.
Cook butter over low heat, stirring constantly, until browned. Remove from heat, and pour over cooked fish; sprinkle with parsley and lemon juice. Serve immediately.
Oxmoor House Homestyle Recipes
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