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.<\/p>\n
Fish:<\/span><\/strong><\/p>\n Browned Butter:<\/strong><\/p>\n Pat fish<\/strong> dry. Place flour<\/strong> in large baking dish. Season both sides of each fillet<\/strong> generously with salt<\/strong> and pepper;<\/strong> let stand until fillets<\/strong> are glistening with moisture, about 5 minutes. Coat both sides of fillets<\/strong> with flour,<\/strong> shake off excess, and place in single layer on baking sheet.<\/p>\n Heat oil<\/strong> in 10-inch nonstick skillet over high heat until shimmering, then butter<\/strong> and swirl to coat pan bottom; when foaming subsides, carefully place fillets<\/strong> in skillet, bone-side down. Immediately reduce heat to medium-high and cook, without moving fish,<\/strong> until edges of fillets<\/strong> are opaque and bottom is golden brown, about 2\u00bd to 3 minutes. Using 2 spatulas, gently flip fillets<\/strong> and cook on second side until thickest part of fillet<\/strong> easily separates into flakes when toothpick is inserted, about 2 minutes longer. Transfer fillets,<\/strong> one to each heated dinner plate, keeping bone- side up, and return plates to oven.<\/p>\n For the browned butter:<\/strong><\/p>\n Heat butter<\/strong> in 10-inch skillet over medium-high heat until butter<\/strong> melts, 1 to 1\u00bd minutes. Continue to cook, swirling pan constantly, until butter<\/strong> is golden brown and has nutty<\/strong> aroma, 1 to 1\u00bd minutes; remove skillet from heat. Remove plates from oven and sprinkle fillets<\/strong> with parsley.<\/strong> Add lemon juice<\/strong> to browned butter<\/strong> and season to taste with salt;<\/strong> spoon sauce over fish<\/strong> and serve immediately with lemon wedges.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n\n
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\nFor the fish:<\/strong><\/p>\n