Place the butter in a saucepan or skillet over medium heat.
Melt the butter, then leave it on the stove, whisking occasionally. When the butter turns golden brown and smells nutty,, about 3 minutes, remove from the stove and pour it into a small bowl.
Add the lemon juice and a pinch of salt and pepper. Stir, then taste when it has cooled slightly. Add lemon/salt to taste.
Set aside. It will stay pourable for 20-30 minutes.
Pat the fish dry using a paper towel. Sprinkle with salt and pepper, then flour. Use fingers to spread the flour. Turn and repeat. Shake excess flour off.
Heat oil in a non-stick skillet over high heat. When the oil is simmering, add the fish. Cook for 1 1/2 minutes until golden and crispy on the edges. Then turn and cook the other side for 1 1/2 minutes. Cook longer if the fish is thick.
Remove immediately onto serving plates. Drizzle each with about a tablespoon of sauce. Garnish with the parsley and lemon wedges.
