The Perfect White Fish

Step 1 -In a large shallow dish, add the all-purpose flour.

Step 2 -Season both sides of each of the sole fillets with the kosher salt and the black pepper.

Step 3 -Dredge both sides of each of the seasoned sole fillets, 1 at a time, in the flour, shaking off any of the excess.

Step 4 -In a large skillet over medium-high heat, add 2 tablespoons of the unsalted butter and the vegetable oil and heat.

Step 5 -Add the coated fillets to the heated butter-oil mixture and cook until the bottom is golden, about 2 minutes.

Step 6 -Use a fish spatula to gently flip the fillets over and cook until they are golden on the other side, opaque throughout, and have reached an internal temperature of 145 degrees F, about 1 minute.

Step 7 -Place the cooked fillets on plates and tent with foil to keep warm.

Step 8 -Use a paper towel to wipe the skillet clean.

Step 9 -In the same skillet over medium-high heat, add the remaining butter and cook, swirling the pan occasionally, until it turns golden and begins to smell nutty, about 2 minutes.

Step 10 -Transfer the skillet to a wire rack and immediately add the parsley and the lemon juice to the melted butter and stir to combine. Be careful as it may splatter.

Step 11 -Serve the fish drizzled with the sauce and garnished with the lemon wedges.