1. Start with 4 fish fillets. You will need to use thin fillets (traditionally this dish is made with sole, but flounder works well and is a little nicer on the budget).
2. Put about 1/3 cup of flour in a baking dish. Season both sides of each fillet with salt and pepper, and then dredge in the flour.
3. Heat a tablespoon or two of vegetable oil in nonstick skillet over high until shimmering. Then add 2 T. of butter, one tablespoon at a time. Swirl the pan until butter melts. Once foaming subsides, place flounder in skillet, darker side up.
4. Reduce heat to medium-high and cook without moving fish for 2-3 minutes, or until edges are opaque.
5. Flip fish over (using 2 spatulas helps prevent breakage), and cook about 2 minutes longer.
NOTE: Depending on pan size, you may need to cook your fish in batches.
6. Once fish is cooked, place on foil-wrapped plate inside oven, and prepare browned butter sauce.
7. To make sauce: Cut 4 T. of butter into 4 pieces and melt in skillet over medium heat. Continue to cook, swirling pan, for another 1 - 1 1/2 minutes until butter browns and has slight nutty aroma.
8. To serve: Sprinkle fish with fresh chopped parsley. Stir 2-4 tsp. lemon juice into browned butter, and spoon over fish. Garnish with lemon wedges, and enjoy!
Note: Depending on the season, I'll usually serve this with a side of spinach in light vinaigrette, or with braised winter greens such as kale or chard.