Flounder Meuniere (Flounder with Brown Butter and Lemon)

Ingredients

2 flounder fillets (3-4 ounces each)
1/4 cup Wondra flour (you can use plain old all-purpose flour if you don't have Wondra)
salt & pepper
1 tablespoon neutral-flavored oil (I used grapeseed)
3 tablespoons unsalted butter
1/2 tablespoon chopped parsley
juice of 1/2 lemon (about a tablespoon)
lemon wedges (for serving)

Step 1
Preheat the oven to 200 degrees. If the fish fillets are frozen, thaw them. Pat dry with paper towels and salt and pepper both sides. Allow to sit for about five minutes. Dredge the fish fillets on both sides in the flour and set aside on a plate or baking sheet.
Step 2
Heat the oil over medium-high heat until it shimmers. Add a tablespoon of the butter and swirl to melt. Carefully lay the fish fillets in, taking care to lay them away from you so you don't splash the oil and butter on yourself. Cook for about 3 minutes then carefully flip (again, away from you!) and cook for another 2-3 minutes, until the fish flakes easily with a fork. Remove the fish fillets to a baking sheet in the preheated oven.
Step 3
Pour off the excess oil/butter and wipe out the skillet. Allow the skillet to cool just slightly then place back over medium heat and add the butter to the skillet. Swirl/stir until the butter turns brown. Watch it very closely so that it doesn't burn-don't walk away! Remove from the heat and stir in the lemon juice.
Step 4
To serve, place the fillets on a plate. Sprinkle with the chopped parsley then pour the lemon-brown butter sauce. Serve with lemon wedges.