Layout and pat dry the fillets.

Season with salt and pepper

Heat a tablespoon of clarified butter in a skillet large enough to hold two fillets over medium heat. (Julia Child loved an oval frying pan for this dish and it is on display in the Smithsonian along with her entire kitchen.)

Dredge the fillets in the flour on both sides and gently shake to remove any excess.

Place the fillets in the clarified butter and brown about 1-2 minutes per side. Taking care when you flip them, use a spatula, they are very delicate fillets.

Set on warm plate and repeat until all the fillets are cooked. Adding in clarified butter and wiping out the pan as necessary.

Melt the unsalted butter in the pan and just as it is browning, Add in the fresh lemon juice. (note this will splatter quite a bit.

Plate the fillets and pour the lemon butter sauce over the top.

Garnish with parsley