-
1
Preheat the oven to 200 degrees F.
-
2
Generously coat a large saute pan with olive oil and bring to a high heat.
-
3
Season 2 of the fillets with salt.
-
4
Dredge the fillets in flour and place them immediately in the pan with the hot oil.
-
5
Do not flour the fish ahead of time or it will be gummy and mushy on the outside rather than crispy.
-
6
When the fish has turned from translucent to opaque, about 2/3 of the way through the cooking, turn the fish over and cook on the other side.
-
7
Remove the fish from the pan and reserve on a sheet tray in the oven.
-
8
Repeat the process with the remaining 2 fish fillets.
-
9
Keep the cooked fish fillets warm in the oven while you make the sauce.
-
10
Remove any excess oil from the pan.
-
11
Add the butter and thyme leaves.
-
12
Shake the pan frequently to prevent scorching.
-
13
When the butter has melted and is very bubbly, add in the lemon juice and whisk to combine.
-
14
As the butter becomes bubbly again and starts to turn a nutty brown, season with salt and whisk in the chopped parsley.
-
15
Taste to make sure it is delicious.
-
16
Remove the fish fillets from the oven and plate them, spooning the sauce over the fish.
