Yield: 2 Servings

Adapted from Cooks Illustrated & others

Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 oz because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.

Fish:

• 2sole, flounder or small cod fillets, each 5 to 6 oz and 3/8 inch thick
• ¼cup unbleached all-purpose flour
• Salt and ground black pepper
• 1TBS unsalted butter

Browned Butter:

• 2TBS unsalted butter, cut into 2 pieces
• 1½tsp chopped fresh parsley leaves
• 2tsp lemon juice from 1 lemon
• ½lemon, cut in wedges for serving
• 1TBS vegetable oil

For the fish:

Pat fish dry. Place flour in large baking dish. Season both sides of each fillet generously with salt and pepper; let stand until fillets are glistening with moisture, about 5 minutes. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet.

Heat oil in 10-inch nonstick skillet over high heat until shimmering, then butter and swirl to coat pan bottom; when foaming subsides, carefully place fillets in skillet, bone-side down. Immediately reduce heat to medium-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 2½ to 3 minutes. Using 2 spatulas, gently flip fillets and cook on second side until thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 minutes longer. Transfer fillets, one to each heated dinner plate, keeping bone- side up, and return plates to oven.

For the browned butter:

Heat butter in 10-inch skillet over medium-high heat until butter melts, 1 to 1½ minutes. Continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 to 1½ minutes; remove skillet from heat. Remove plates from oven and sprinkle fillets with parsley. Add lemon juice to browned butter and season to taste with salt; spoon sauce over fish and serve immediately with lemon wedges.