Classic Sole Meunière

Place ½ cup all-purpose flour in a baking dish. Season four 3–4-oz. sole fillets, patted dry, on both sides with kosher salt and freshly ground pepper. Working one at a time, dredge fillets in flour, shaking off excess, then transfer to a baking sheet.

Heat 2 Tbsp. unsalted butter and 2 Tbsp. vegetable oil in a large skillet over medium-high. Working in batches if needed, cook fish until golden underneath, about 2 minutes. Using a fish spatula, gently turn fish over and cook until golden on other side and just opaque throughout, about 1 minute. Divide fish between 2 warmed plates; tent with foil. Wipe out skillet.

Cook remaining 4 Tbsp. unsalted butter in same skillet over medium-high, swirling pan occasionally, until butter turns golden and begins to smell nutty, about 2 minutes. Remove from heat and immediately stir in 2 Tbsp. finely chopped parsley and 1 Tbsp. fresh lemon juice (be careful, butter may spatter).