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1
Preheat a large skillet over high heat with 2 tablespoons of the EVOO (twice around the pan).
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2
Add the grape tomatoes in an even layer and let them sear for 2 minutes without moving them.
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3
Add half of the parsley and season with salt and pepper, then continue to cook for 1 to 2 more minutes, or until all of the tomatoes start to burst.
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4
Remove them from the pan to a plate and cover with some aluminum foil to keep warm.
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5
Thoroughly wipe out the skillet and return to the cooktop over medium-high heat.
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6
Season the fish with salt and pepper and then dredge in the flour.
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7
Add the remaining 2 tablespoons EVOO to the skillet.
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8
Once the oil is hot, shake the excess flour from the fish and add to the skillet.
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9
Cook the fish for 4 to 5 minutes on each side, or until firm to the touch and cooked through.
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10
Once cooked, transfer the fish to a serving platter and cover with aluminum foil to keep warm.
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11
Wipe the skillet clean again and return to the cooktop over medium-high heat.
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12
Melt the butter; but keep your eye on it.
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13
It will go from melted to brown pretty quickly.
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14
Once the butter is brown and smells slightly nutty, add the lemon juice and the remaining parsley.
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15
Pour the brown butter over the fish and then top with the seared grape tomatoes.
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16
Serve with crusty bread, for mopping.
